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Classic Tomato Pasta
Soft pasta in a simple tomato sauce with carrots and garlic for little ones.
12-18mo18-24mo2-3y3-5y
MilkWheat
Ingredients
- 1 cup pasta shape
- 1 cup tomato
- 1 tablespoon olive oil
- 1 small garlic clove
- 1 medium carrot
- 2 tablespoon finely parmesan
Steps
- Peel and finely grate the carrot. Peel and mince the garlic.
- Warm olive oil in a small saucepan over low heat. Add garlic and cook gently for 1 minute, stirring so it does not brown.
- Add the grated carrot and stir for 2 minutes until softened.
- Pour in the crushed tomatoes, stir well, and simmer uncovered for 12 to 15 minutes until the sauce thickens and sweetens.
- Cook pasta in unsalted boiling water for 1 to 2 minutes longer than the package directs, so pieces are very soft.
- Drain and toss with the tomato sauce.
- Serve topped with grated Parmesan.
Nutrition
- Calories
- 215
- Protein
- 7g
- Fat
- 6g
- Carbs
- 34g
- Iron
- 1.6mg
- Calcium
- 70mg
Tips by age
12-18mo
Chop or briefly pulse in a blender to get rough smaller pieces. Pasta should be very soft and easy to squash.
Choking safety: Ensure pasta is fully softened with no al-dente firmness. Avoid large tube shapes; use small pasta only.
18-24mo
Serve as is; small pasta shapes are ideal for a developing pincer grasp.
2-3y
Offer as a full small bowl. Child can practice twirling if using spaghetti at this stage.
3-5y
Larger pasta shapes such as penne or rigatoni are fine for this age.
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