Kids love tortellini, mini raviolis, and other small pastas. They are frequently made vegetarian with cheese, spinach, etc. (inside), so this is one vegetarian meal that kids readily enjoy. Trader Joe’s has both of these inexpensively. If you can get whole wheat or whole grain tortellinis, all the better!
This recipe is quick to make—20 minutes or less to the table.
1 9 oz. package tortellini, dried, uncooked (if you are serving more than 4, add a second package)
1 10 oz. package frozen whole kernel Corn
1 1/2 teaspoons Olive Oil
2 cups Cherry Tomatoes, cut into fourths if big, halves if small
2 cloves Garlic, crushed or chopped
1/4 cup fresh Basil, leaves torn into small pieces (1/2 cup if 2 pkgs. of tortellini used)
1/4 cup Grated Parmesan Cheese (1/2 cup if 2 pkgs. of tortellini used)
Salt and ground Pepper to taste
Cook tortellini in boiling water for 8 minutes. Add corn, and cook 3 more minutes. Drain well. Pour olive oil over drained pasta and toss gently to coat. While the pasta is cooking, chop the tomatoes, basil, and garlic.
Add tomatoes, chopped garlic, cheese, and all other ingredients to the tortellini mixture, adding the basil last. Turn gently to combine everything, and serve immediately.
Kids may want to douse it with pasta sauce but it’s much better to acquaint them with the delicate flavors of the basil and parmesan cheese this way.