Ingredients
- 1 lb. package/8 cups cooked cellentani noodles for piggy tails (widely available in grocery stores’ pasta section)
- 1 pint grape tomatoes, halved
- 1 ½ cup raw grated or matchstick carrots
- 2 cups frozen or fresh steamed corn
- 2 cups frozen or fresh steamed broccoli crowns
- 2 cups kidney beans, cooked, rinsed and drained
- ½ cup extra virgin olive oil
- 1 ½ tsp. dry Italian seasoning
- 1 tsp. garlic or onion powder
- 2 tsp. salt
- ¼ tsp. ground black pepper (optional)
- 1 cup grated parmesan cheese (optional)
Supplies
- Cooking pot
- Cutting board and knife
- Measuring cups and spoons
- Mixing bowls
- Mixing spoons
- Serving bowl
- Small containers (to hold ingredients that Sproutlets will add!)
- Small loaf pans (optional for serving)
- Strainer
Directions
- Start by measuring all ingredients and setting out in small containers to make it easier for your little farm hands to pitch-in with the kitchen work by adding the ingredients!
- Cook piggy tail pasta according to package directions. Do not salt. Always think safety when boiling water on the stovetop, ask your Sproutlet to leave the room for this step! Rinse pasta, drain, and transfer to large mixing bowl, toss with 2 tbsp of the olive oil and cool.
- Help your Sproutlet mix all the remaining ingredients and seasonings together with a spoon in a large mixing bowl. Refrigerate until ready to serve. (TIP: For a really playful and imaginative presentation, serve pasta in small loaf pans so that they look like little animal feed troughs)
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