Pasta Primavera

Getting Vivi to eat veggies is an ongoing battle. Her repertoire is limited to the usual suspects of carrots, broccoli, and corn. We went through an avocado stage and a short-lived edemame stage. But they are now on the "I-don't-like-that-anymore" list. So we stick to what we know works. And what really works is mixing them with pasta.

And what's better than pasta primavera as a way to get your 5-year old to eat some veggies. The beauty of this dish is that it's the perfect way to use what you have on hand. No need to rush to the supermarket for specific veggies. Just empty the crisper. And in ours was carrots, mushrooms, broccolini, and Brussels sprouts. The mushrooms are sauteed with butter and garlic. White wine and cream get added and simmered while the veggies are blanched with the pasta in stages. Drain the pasta-veggie combo and cover it with the mushroom sauce. Sprinkle with grated cheese and watch your kid devour it. And Vivi didn't even realize she was eating Brussels sprouts!

Here's the recipe to use as a jumping off point. Just substitute the veggies with what's in your fridge.

2 tablespoons butter
1 (8-ounce) package fresh mushrooms, trimmed and sliced (we used button mushrooms, but shiitakes would be nice too)
¼ teaspoon salt
Freshly ground pepper, to taste
2 cloves garlic, minced
½ cup dry white wine
1 cup whipping cream
Freshly grated nutmeg, to taste
¼ cup grated Parmesan cheese
about 1 ½ cups broccolini, cut into 1 ½-inch pieces
about 1 cup Brussels sprouts, quartered
2 medium carrots, cut diagonally into 1-inch pieces
1/2 pound of pasta (we used radiatori, cuz they're cute)

1. Melt butter in a large skillet over medium-high heat. Add mushrooms, ¼ teaspoon salt, and pepper; sauté 3 minutes. Add garlic, and sauté 1 minute. Add wine, and reduce liquid by half, cooking about 8 minutes. Add cream and, if desired, nutmeg; simmer 2 minutes. Remove sauce from heat, and stir in cheese. Set aside.
2. Cook pasta in boiling, salted water for about 4 or 5 minutes, or until al dente. Add broccolini and carrots, and cook 1 minute. Add Brussels sprouts, and cook 1 minute or until vegetables are crisp-tender. Drain, reserving ¼ cup water.
3. Return pasta to pot and gently toss with sauce, adding reserved water as needed for moisture. Sprinkle with more grated cheese and, for the brave, some shredded fresh basil (green flecks would never fly in my house!)