With just five ingredients (not counting salt and pepper) and one pot, you’ll have an easy dinner on the table in just about 15 minutes. Madison won’t eat cooked broccoli on its own, but she loves this dish. (Let’s just say that it’s not by accident that it gets all mashed up.) Because the broccoli is used to create a pesto-like sauce, it sticks to the pasta and the kids can’t pick it out. I made this dish weekly for Madison when she got her first set of teeth, using ditalini pasta, a small size that is easy for toddlers to eat. Nowadays, I use shells because they hold more of the yummy sauce, but any pasta shape works fine. Leftovers are great reheated the next day.
Since this recipe relies on just a few ingredients, it’s important to use good-quality grated cheese such as Pecorino Romano or Parmesan. If you like a little spice, add some crushed red pepper flakes.
Recipe by Gina Homolka of skinnytaste