I’ve been making this dish for Kenya for several months but only now did I think of putting it on weelicious. Duh!! This is an amazingly quick, easy and tasty dish. I guarantee you’ll end up adding your own twist and wind up making it on a regular basis.
What could be more simple then eggs, pasta and cheese? Of course, for added flavor, color and nutrition I add the zucchini and sun dried tomatoes, but you could replace them with anything you have on hand to jazz the dish up. Even better, you can make a bunch of pasta, let it cool, add a splash of olive oil and keep it in the fridge for several days, so you can conveniently whip Pasta Wee One whenever you feel brain dead and can’t think of something warm and delicious to eat for lunch or dinner. And even better, no matter what shape of pasta you have on hand, it will work perfectly.
I made this for Kenya’s dinner and of course my husband took one sniff and asked if I would make it for him too. Luckily I had tons of leftover pasta and veggies in the fridge ready to go!

Pasta Wee One (Makes 5-6 Toddler or 4 Big Kid Servings)

1 Cup Pasta, cooked (I used mini bow ties, but whatever kind you choose is great. Just follow cooking time on package.)
2 Eggs
2 Tbsp Milk
2 Tsp Butter
1/2 Cup Zucchini, shredded
1/4 Sun Dried Tomatoes
2 Tbsp Parmesan (a cows milk cheese with a complex fruity/nutty taste) or Pecorino (a salty sheep’s milk cheese)

1. Whisk the eggs and milk in a bowl.
2. Heat a large saute pan over medium heat. Add the butter.
3. When the butter is melted add the zucchini and sauté for 1 minute.
4. Add the pasta, sun dried tomatoes and then the egg mixture.
5. Stir continually for 1 minute until the egg coats the pasta.
6. Add the cheese and continue cooking another minute until the eggs coat the pasta and vegetables.
7. Cool and serve.

I can’t even begin to tell you how incredible this sauce tastes. So good, in fact, that when I finished pureeing it, the weelicious team stood over the food processor eating spoonful after spoonful. Wait, wasn’t the sauce supposed to be for Kenya?
I don’t know if it’s the particular mix of vegetables, the fact that all the produce comes straight from the farmers market or the that everything is roasted and caramelized in the oven, but whatever the reason, the taste is amazing. It’s so good that you could easily serve this recipe to a 10 month old as a puree minus the tomatoes (you don’t want to give them to babies under 1 year in case of allergies).
Plus, it only took me minutes to prepare, which is always great when you have a a million things going on.
The vibrant colors in the vegetables create a sauce so rich and visually beautiful, the uses for it are endless. It’s so versatile you could spread it on toast, fish, chicken, pasta….or just eat it on a spoon like Kenya and I did.

Roast Vegetable Sauce (2 Cups)

1 Small Eggplant, cubed
1 Whole Garlic Clove
1 Tomato, cut into 6 wedges
1 Red Bell Pepper
1 Cup Carrots, chopped
2 Tbsp Olive Oil
1/2 Cup Tomato Sauce
Pasta (I used tortellini filled with parmesan cheese from Trader Joes, but any pasta your little one enjoys will work)

1. Preheat oven to 400 degrees.
2. Place the first 6 ingredients in a large glass dish dish or cookie sheet and combine. Make sure all of the vegetables are evenly coated with oil.
3. Bake for 45 minutes.
4. Cool for several minutes.
5. Place the vegetables in a food processor with the tomato sauce and puree until smooth.
6. Toss some of the sauce with pasta and serve.