Recipe steps
Today, I realized it has been a very long time since I posted a recipe on the blog… even though I cook all the time! So I decided to share a baby recipe—well, really a recipe for the whole family—that everyone loves here: pasta with chopped fresh spinach, sun-dried tomatoes, and mozzarella di bufala (from 12 months).
This is a very simple baby recipe that helps your child enjoy both starches and vegetables—green ones, no less—while discovering several flavors: spinach, cheese, plus the extra little boost of flavor from the tomatoessun-dried tomatoes, added in small touches.
The ONLY downside of this recipe is that you will need to rinse the spinach very thoroughly several times, so it is completely free of any grit: soil, sand… not very pleasant to bite into, or for the stomach!
Mozzarella di bufala has a very mild, fresh taste that balances the sun-dried tomatoes beautifully.
I chose small elbow macaroni because I find they are perfect little pastafor babies, but at home, since Alix and Sasha are already bigger, I usually make this recipe with spaghetti!
You will see, every bite is delicious and the flavors go wonderfully together 🙂
Here is what you need to make this spinach, sun-dried tomato, and mozzarella di bufala pasta recipe for baby and the whole family (from 12 months, serves 2 adults and 2 children):
Ingredients
Preparation
Start by removing the stems from the fresh spinach, then wash it until there is no dirt left (change the rinse water 2 or 3 times!).
When the spinach is ready to cook, set it aside. It cooks quite quickly in the pan, so in the meantime we will cook the pasta in boiling water (follow the time listed on the package, but I recommend choosing slow-cooking pasta, which is much better and easier to digest!).
You can start cutting the mozzarella di bufala into small pieces, along with the sun-dried tomatoes. Cut the sun-dried tomatoes into very small pieces for baby!
Cooking
Now let’s cook the spinach—it is quick! Add a drizzle of olive oil to a large hot skillet over medium heat, then add the fresh spinach (you will see, it reduces a lot, so do not worry about the starting quantity!). It will cook for about 4 to 5 minutes maximum.
Stir regularly; the goal is for the spinach leaves to soften without burning, cook evenly, and keep a beautiful green color.
When the spinach is evenly cooked and well softened, place it on a cutting board and chop it with a large knife.
Add the creme fraiche (sour cream) to the spinach and stir well.
To finish, drain the pasta, divide it between plates, then add the creamy chopped fresh spinach, sun-dried tomatoes, and mozzarella on top, with a drizzle of olive oil over everything.
Big cheese lovers—the ones who never skip it—can add a little grated Parmesan on top (yes, yes, we know you!).
Our spinach, sun-dried tomato, and mozzarella di bufala pasta recipe for baby and the whole family (from 12 months, serves 2 adults and 2 children) is now ready, and you are going to love it!
Enjoy 🙂
Storage
Once the recipe is prepared, let it cool at room temperature for about 30 minutes.
Storage: Transfer the pasta to an airtight container or a clean airtight dish with a tightly fitting lid.
Refrigeration: Store the pasta in the refrigerator for 2 to 3 days maximum. Always keep it at a safe refrigeration temperature.
Freezing: To keep it longer, you can freeze it. Place the pasta in an airtight freezer bag or freezer-safe container and label it with the date. It can be stored in the freezer for up to 3 months.
Tip: When thawing, place the pasta in the refrigerator overnight or reheat it gently in the microwave for the best texture.
Remember to check the smell and appearance of the pasta before giving it to your baby or eating it after storage. If it seems spoiled or has developed a strange odor, it is best not to eat it. Always prioritize freshness and food safety for little ones!
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