Ingredients
Scale
- 1 cup orzo pasta
- 1 cup finely grated carrots
- 1 cup steamed peas or zucchini, pureed
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- Optional: 1/4 cup chopped cooked chicken or tofu for added protein
Instructions
- Prepare the Vegetables: Finely grate the carrots and steam peas or zucchini. Puree the steamed vegetables until smooth using a blender or food processor.
- Cook the Orzo Pasta: Bring a large pot of salted water to a boil. Add the orzo and cook until al dente according to package instructions. Drain and set aside.
- Sauté the Garlic and Vegetables: In a large skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant, about 30 seconds. Add the pureed vegetables and cook for 2-3 minutes, stirring frequently.
- Combine Pasta and Veggies: Add the cooked orzo to the skillet with the vegetable mixture. Stir well to coat evenly. Stir in grated Parmesan cheese and cooked protein if using. Season with salt and pepper to taste.
- Serve and Enjoy: Serve warm as a nutritious toddler meal or side dish. Garnish with fresh herbs or a squeeze of lemon if desired.
Notes
- You can swap vegetables like bell peppers or corn for variety, depending on your child’s preferences.
- For dairy-free options, omit Parmesan or use dairy-free cheese substitutes.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently with a splash of water or broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Boiling, Sautéing
- Cuisine: Family-Friendly
- Diet: Kid-Friendly, Balanced
Nutrition
- Serving Size: 1 cup
- Calories: 250 Kcal
- Sugar: 5g
- Sodium: 380mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 10mg
