Pasta with Tomato and Zucchini Sauce

You say tomato, I say ba ba ba ma ma ma!!

“Pasta and sauce” is a staple dinner in our household on the many occasions when we are too lazy to think of anything more exotic, or when the cupboards are nearing empty.  I was very excited to be able to introduce Milla to the joys of homemade pasta sauce. This was her first taste of tomato, and lets just say that I hope she enjoys it more next time!  She wasn’t too keen on it. But she did eat it all, and I know that it can take a few tries before babies get to know and like a taste. 

For this recipe, I just used a regular tomato, and I peeled it first (blanching it by dunking it in boiling water for the pasta helps to get the skin off really easily). If you are going to puree the whole thing, you could probably leave the skin on I guess? I also threw in some finely grated zucchini. You could add any vegetable you wanted… I was merely limited by the meagre contents of the fridge, and time itself! Also thought I’d keep it simple to start with.  I love a simple pasta myself – but am more of a garlic/chilli/lemon/anchovy kinda girl.  Wont subject the poor littl’un to that just yet!

Pasta with Tomato and Zucchini Sauce

• Handful of small pasta shapes (ie. alphabet pasta, risoni, soup pasta)
• 1 tomato, peeled and chopped
• 4cm piece of zucchini, finely grated

Boil pasta as per packet instructions.  Saute tomato and zucchini in a small frypan for about 3-4 minutes, adding some of the pasta water if you need more liquid.  Voila. Easy as.  Serve with cheese if desired.  This made two portions – you could easily cook heaps more and freeze it.