Rotini with Zucchini in a Creamy Basil Sauce


As a mom, I have made sure to do my research when it comes to meals, and have compiled a selection of recipes that are healthy, relatively simple to make, and above all toddler-friendly. (Can you say Pinterest!?) But although Hadley has always been pretty open to trying most foods that are offered to her, she does have her preferences. So, it’s always nice to discover a recipe that not only tastes amazing, but also pleases my toddler’s taste buds as well!

Back when I was in high school, I was a vegetarian for a couple years, so my mom had bought a cookbook for me in order to expand my horizons and try new things. It’s called Vegetarian Classics: 300 Essential Recipes for Every Course and Every Meal by Jeanne Lemlin. When she initially presented it to me, I admit I was skeptical… (I just wasn’t quite ready to give up my strict Nutella diet.) But now, years later, I’m still trying out recipes from this book and they’re always a huge hit! One in particular that has become a family favorite is the pasta with zucchini in a creamy garlic sauce.

This recipe is super easy. The sauce is comprised of egg yolk, whole milk, Parmesan cheese, salt and pepper and is mixed with sauteed zucchini, minced garlic and basil. And that’s it! It’s a super yummy dish and my go-to when I’m looking for something to make in between meat meals.

Hadley approved! 🙂


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