Michela’s carrot & ricotta pasta
Wonderful weaning recipes your little one will love
Not Too Tricky
makes 400g
Ingredients
120g pastina (little pasta)
1 small carrot
10g Parmesan cheese
2 tablespoons ricotta cheese
Method
- Cook the pastina according to the packet instructions. Trim and coarsely grate the carrot. A few minutes before the pasta is ready, carefully add the grated carrot to the pan. Meanwhile, finely grate the Parmesan into a bowl and mix with the ricotta. Drain the pasta and carrot, tip into the bowl and mix everything together, then serve to your little one.
- For younger babies:
- Leave out the Parmesan and blitz to a purée, pulse, mash and/or finely chop depending on the stage your little one is at (for more information on stages of complementary feeding, click here).
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