Confetti Spaghetti - #Recipes for Kids

Trying to get kids to eat more vegetables can be as difficult as bending steel with your bare hands. But everyone loves spaghetti, right? So I came up with Confetti Spaghetti. This hearty meal is laden with colorful veggies and topped with gooey cheese. Try it! Let me know if your kids like it.

Confetti Spaghetti

2 tablespoons olive oil

1 medium onion, diced

1 small zucchini, diced

1 yellow pepper, diced

2 carrots, diced

8 ounces fresh mushrooms, diced

1 15-ounce can petite diced tomatoes, with juice

1 24-ounce jar pasta sauce

2 tablespoons fresh parsley, minced fine

1 teaspoon garlic powder

Salt and pepper to taste

1 lb thin spaghetti

2 cups mozzarella cheese, shredded

1.     Place a large pan over medium heat, and add the oil. Sauté the onion, zucchini, yellow pepper, carrots, and mushrooms until slightly soft, about 8-10 minutes, stirring often.

2.     Add the diced tomatoes and the pasta sauce. Stir in the parsley, garlic powder, salt, and pepper. Simmer for 8-10 minutes.

3.     While the sauce is simmering, cook the spaghetti using package directions. Also, pre-heat the oven to 350º.

4.     Drain spaghetti and add the pasta to the sauce. Stir to coat. Pour into a 13” x 9” pan that has been sprayed with cooking spray. Sprinkle cheese evenly over the top. Bake just until the cheese melts, about 10 minutes. Remove from oven and let sit for 5 minutes before serving. Makes 8-12 portions.   

Creamy Butternut Squash #Recipe by @DonnaFaz (and 99¢ ebook deal!)

I have never cooked a fresh butternut squash and really wanted to try. So I found a recipe that looked delicious, and after a little bit of fiddling, all I can say is...YUM! This is the perfect winter dish. It's hearty, filling, and just a teeny bit spicy. (If you don't like spicy, leave out the red pepper flakes.) Toss together a green salad and slice up some fresh, crusty bread, and you will have a meal that everyone will remember! 

CREAMY BUTTERNUT SQUASH with SAGE 

PASTA SAUCE

1 tablespoon olive oil

1 large shallot, diced

1 medium/large butternut squash, peeled, diced

6 or 7 large sage leaves, chopped, or 1 tablespoon dried

pinch of red pepper flakes

1 1/2 cups vegetable broth

1/2 to 1 cup coconut milk

1 cup cooked cannellini beans, rinsed, drained

salt & fresh cracked pepper, to taste

16 oz pasta of your choice

toasted, chopped walnuts or pine nuts, to serve

1. Slice the butternut squash in half, remove seeds and cut squash into 1/2″ cubes (the smaller the cubes are the quicker they will cook).

2. In a large pot, heat oil over medium heat, add shallots and sauté a 3-4 minutes or until softened. Add butternut squash and seasonings, cook another 4 minutes stirring occasionally. Add broth, bring to a boil, cover, reduce heat to low and cook, stirring occasionally, until squash is softened, about 8-10 minutes. Let cool a few minutes. 

3. Add coconut milk and beans to the pot. Using an immersion blender or food processor/blender, blend until smooth or desired consistency (a little chunky is ok). If using a food processor or blender you may need to do it in two batches. Taste for seasoning. Add back to the pot and heat before serving if necessary. If the sauce is too thick, thin with a little more vegetable broth or a little more coconut milk, your choice. 

4. Cook pasta using package directions. Drain cooked pasta and coat with sauce. Top with toasted nuts and fresh cracked pepper.

Serves 4 – 6

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