This is a yummy recipe for the whole family (though I add a little salt for the adults), but it’s also a fast and easy recipe for baby-led weaning. One batch will feed your baby all week long!
Or in the case of double babies, it will still last several days!
Here’s what you need:
- 1 c uncooked small pasta (I use elbow)
- 1 clove garlic, minced
- 1 small zucchini (or yellow squash for extra color), diced
- 2 handfuls fresh spinach
- 1 tbsp unsalted butter
- 2 tbsp almond milk (I actually used breastmilk this time, but I didn’t want to publish a picture of my boob….so…”almond milk.” Use any milk of your choice.)
- 1 oz cream cheese
- 1/4 c grated Parmesan cheese
Cook pasta according to package directions. Since I’m cooking this for my 9-month-olds, I make sure to cook it soft, about 13 minutes for small elbows. Go 7 minutes for al dente, 10 minutes for older toddlers. I also add in a bit of olive oil to keep it from sticking.
While that’s cooking, melt half the butter in a small skillet. Sauté garlic and zucchini until just soft, about 3 minutes. You may consider adding yellow squash, mushrooms, and/or tomatoes.
Add the rest of the butter and fresh spinach. Continue sautéing until it wilts, about 2 more minutes.
In a food processor, combine your Spinach mixture with the milk, cream cheese, and Parmesan cheese and chop it all finely.
I use the processor part of my Cuisinart Smart Stick. It comes with all these other attachments and it’s one of the best additions I’ve made to my kitchen, since it’s also an immersion blender, chopper, and electric whisk all in one!
Just a few seconds on high and we’re done!
Now just mix it with the cooked pasta, serve, and watch those little ones devour it!
S is quite the little eater, but B prefers to paint with his food.
Whatever works for ya, I guess.
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