Zucchini, Broccoli and Pine Nut Risoni2013-03-22
- Yield : 2 cups
- Prep Time : 5m
- Cook Time : 20m
- Ready In : 25m
I made this zucchini, broccoli and pine nut risoni a while ago and George enjoyed the last portion from the freezer for yesterday’s lunch. Adding pine nuts to the vegetable puree gave this a nice nutty, pesto like flavour. It could be quite strong for your baby initially so try starting with a just a small amount.
Nutrition Note: As well as flavour, pine nuts give this simple pasta meal a little protein boost.Join us on Facebook for other foodie bits and pieces.
- 1 tablespoon pine nuts
- 1 small head of broccoli, florets only
- 1 large zucchini, chopped
- 1/2 cup risoni
Toast the pine nuts in a small frying pan over low-medium heat until lightly golden brown. Set aside to cool. Be careful not to burn them. -
Bring a small saucepan of water to the boil. Add the risoni and cook for 8-10 minutes or until soft. Drain and keep warm.While the risoni is cooking, steam the broccoli and zucchini for 5-8 minutes or until tender. -
Combine the zucchini, broccoli and pine nuts and puree (adding a little water if necessary) until you have your desired consistency. -
Stir the puree through the pasta and serve.
(Note: Depending on your child and their texture preference you may not want need all the puree. If you have leftover puree freeze it in freezer cubes to use in other meals or stir through quinoa or couscous etc. -
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