Zucchini and Corn Pasta
Age: 8 months +
1 small (50g) tomato, chopped finely
1 small (90g) Zucchini, grated coarsely
1/3 cup (60g) risoni or elbow macaroni
2 tablespoons creamed corn
Grated cheese (optional)
Melt butter in small pan; cook tomato and zucchini, stirring, until vegetables are tender. Meanwhile, cook risoni in medium pan of boiling water, uncovered, until tender. Drain. Combine warm risoni or macaroni with vegetable mixture and corn in small bowl.
Makes about 2 cups or 500ml.
It can be frozen in individual portions.
Add grated cheese on top, if you like.