Confetti pasta recipe
Make lunch fun for kids with a creamy pasta made with 'confetti' vegetables or, to me and you, loads of veggies chopped into little pieces. There's lots packed into this healthy recipe for children including sweetcorn, black beans, pepper, olives and fine beans.
See method- Serves 2
- 10 mins to prepare and 12 mins to cook
- 513 calories / serving
Ingredients
- 150g farfalle pasta
- 100g fine beans
- ½ red pepper, finely chopped
- 130g black beans from a 400g tin, drained and rinsed
- 100g sweetcorn from a 325g tin, drained
- 50g pitted black olives, finely sliced
- 75g 50% less fat soft cheese
- ½ lemon, zested and juiced
- 5g fresh flat-leaf parsley, leaves picked and roughly chopped
Each serving contains
- Energy
- 2165kJ 513.0kcal
- Fat
- 11g
- Saturates
- 4g
- Salt
- 0.7g
- Sugars
- 15g
of the Reference intake
Carbohydrate 84.2gProtein 20.4gFibre 13.4g
Method
- Bring a medium saucepan of water to the boil and add the pasta. Return to the boil and cook for 10-12 mins.
- Meanwhile steam the fine beans for 5 mins. Allow to cool slightly before finely chopping.
- In a bowl combine the chopped fine beans, red pepper, black beans, sweetcorn and olives.
- Drain the pasta, reserving 50ml of cooking water. Stir the soft cheese, lemon juice, two-thirds of the parsley and the reserved pasta water through the pasta, then toss through the prepared vegetables.
- Divide between 2 plates and serve scatted with parsley, lemon zest and black pepper.
- See more Healthy recipes for kids
Cooking for children
There are no reference intakes for children and all of these recipes are based on recommendations for an adult woman's portion size. In children of different ages, there is variation in their energy (calorie) requirements and nutrient recommendations. If you are interested in which portion size is best for your child, you can visit the School Food Standards.
