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RAINBOW PASTA

  • Lunch Time

Easy
Difficulty

10 min Prep

25 min Cook

4 - 12
Age range

2
Serves

-
Per serving

RAINBOW PASTA

Ingredients

  • ok1 tsp (4 g) Vegetable oil
  • ok1 medium (50 g) Zucchinis, cut into 1cm cubes
  • ok1 medium (50 g) Carrot, cut into 5mm cubes
  • ok1 stalks (50 g) Celery, diced
  • ok1/3 cup (50 g) Frozen green peas
  • ok1/3 cup (50 g) Yellow and red cherry tomatoes, halved
  • ok1/4 tsp (1 g) Salt
  • ok150 g Shaped Pasta, Cart-wheels/Stars/Alphabet
  • ok1 ltr (4 cups) Boiling water
  • ok1 tbs (5 g) Fresh basil leaves, chopped 
  • ok1 tbs (5 g) Parmesan Cheese
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Let's Cook

  1. 1Heat vegetable oil in a deep round cooking pan.
  2. 2Add zucchinis, carrots, celery and peas and sauté over medium heat until carrots are tender. 
  3. 3Remove from heat; add cherry tomatoes, salt and stir to mix. 
  4. 4Meanwhile cook pasta in boiling water to al dent and add it to the vegetables. 
  5. 5Mix in basil, sprinkle some Parmesan cheese and serve.