If you are looking for a way to serve vegetables to your children, this is a great recipe. I used to make this every week when the girls were little. In fact when I made it the other day so I could put up a photo – they both said “I remember this, we used to have it all the time – I loved it”. I still have the cut out copy of the recipe dated June 6, 2006 from Good Living in the Sydney Morning Herald and I believe the recipe is one of Bill Granger’s (I have all his books). The copy is looking all brown and rumbled – reminds me of my Nanna’s recipes collected over the years.
Pasta with Tomato, Zucchini and Carrot
- 400g wholemeal spiral pasta (I couldn’t find spiral for this photo – but it is much better)
- 1 tbsp olive oil
- 1 small zucchini, finely grated
- 1 small carrot, finely grated
- 1 garlic clove, crushed (sometimes I only used ½)
- 400g tin chopped tomatoes
- Sea salt and freshly ground black pepper
- 1 tbsp shredded basil (didn’t always put in)
- Freshly grated parmesan, to serve (sometimes I threw on grated cheddar instead – preferred by my children)
Cook the pasta in a large saucepan of lightly salted boiling water according to packet instructions or until al dente. Drain well.
Heat the olive oil in a large pan over a medium heat. Add the grated zucchini and carrot and cook stirring occasionally for 5 minutes or until vegetables are soft. Add garlic and cook stirring for 1 minute further.
Add the tomatoes and bring to the boil. Reduce heat and allow to simmer for 10 minutes or until slightly thickened, season and stir the basil through. Toss hot pasta with sauce, sprinkled with parmesan, if desired.
I’ve said it before and I’ll say it again – I’m certainly no photographer, but thought I should put something up haha.
Let me know if your children like it – I hope so.
Enjoy your week.
Love Chris ♥