Healthy Foods Your Kids Will Love – Great Pasta & Pizza Ideas

Macaroni & Cheese

This all-time favorite family dish can easily be done with reduced calorie and fat content and no loss of its rich taste and texture. This recipe uses 1% milk instead of cream and a high quality “light” cheese for less fat.

Makes 6 servings

Ingredients:
3 cups elbow macaroni
2-1/4 cups milk, low fat (1%)
2 tbsp. all-purpose, unbleached flour
5 oz. Cheddar cheese, reduced fat, grated (about 1-1/2 cups)
Salt and pepper to taste
1 tbsp. butter
1/4 cup breadcrumbs
1/2 oz. Parmesan cheese, reduced fat, grated (2 to 3 tbsp.)

Preheat oven to 375 degrees. Coat a medium-size baking dish lightly with oil. Bring a pot of lightly salted water to boil. Add macaroni and cook until tender, about 8 minutes. Drain. Combine milk and flour. Simmer over medium heat until slightly thickened. Remove and add Cheddar cheese and salt and pepper to taste. Stir in macaroni, coating them evenly with the cheese sauce. Scrape the macaroni and cheese into the baking dish. Melt butter in a small skillet. Add breadcrumbs and cook over medium heat until golden, about 4 minutes. Sprinkle over macaroni and cheese. Add Parmesan. Bake until golden, about 30 minutes.

Baked Penne Pasta Italiano

This is as Italian as it gets. To keep things light and easy, you can serve the pasta with boneless and skinless chicken breast and replace regular cheese with lower fat versions. This alone will help you cut back significantly on calories and fat. Mama mia, what a meal!

Makes 6 servings

Ingredients:
16 oz. penne pasta
1 tbsp. olive oil
12 oz. chicken breast, boneless and skinless
2 garlic cloves, crushed
2 14.5-oz. cans tomatoes, diced
2 tbsp. dried basil, 1 tbsp. dried oregano
1 tsp. salt, 1/2 tsp. freshly ground pepper
1 bunch spinach, stemmed and washed (about 3 cups)
8 oz. mozzarella cheese, low fat, grated
15 oz. ricotta cheese, nonfat
1/3 cup Parmesan cheese
4 seconds, cooking oil spray

Preheat oven to 400º. Boil pasta until just done. Drain, rinse, and set aside in a large bowl. Heat a nonstick sauté pan. Add olive oil. Place chicken in the pan and sauté until brown. Remove and allow to cool off. Dice the chicken into 1/4-inch cubes and add to the pasta bowl. Add garlic and sauté until brown. Add tomatoes and dried herbs. Simmer for 10 minutes. Season with salt and pepper. Add sauce, spinach, mozzarella and ricotta cheese. Mix well. Place everything in a greased baking dish and sprinkle with Parmesan cheese. Bake until brown on top, about 25 minutes.

Zucchini Fettuccine

This pasta dish is a great way to add more vegetables to your child’s diet. Fresh salad greens with a light dressing and a slice of garlic bread complete this easy and nutritious meal that can be enjoyed by everyone in the family.

Makes 4 servings

Ingredients:
1 pound fettuccine pasta
1 tsp. salt
2 tbsp. olive oil
2 to 3 cloves garlic, finely chopped
Zest of 1 lemon
4 small zucchini, shredded
Salt and freshly ground black pepper
1/4 cup chopped flat-leaf parsley
1/4 cup chopped mint

Place a large pot of water over high heat. When the water reaches a boil, add one teaspoon of salt and drop in the pasta. Cook the pasta according to package directions. When cooked, drain the pasta and set aside.

Place a large skillet over medium-low heat and add two tablespoons of olive oil. Add garlic into the pan and sauté until golden, about 1 minute. Then add lemon zest and continue cooking for another 30 seconds. Add zucchini last and cook until tender, 2-3 minutes. Season with salt and freshly ground black pepper. To serve, toss the veggies and herbs with the cooked pasta.

Pasta Primavera

This Pasta Primavera recipe comes with lots of fresh vegetables and a minimal amount of oil and cheese. You can enjoy this delicious meal without regrets!

Makes 6 servings

Ingredients:
1 pound penne or spiral pasta
1 tsp. salt
2 carrots, peeled and cut into thin strips
2 medium zucchini, cut into thin strips
2 yellow squash, cut into thin strips
1 onion, thinly sliced
1 green bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
2 tbsp. cup olive oil
Salt and freshly ground black pepper
1 tbsp. dried Italian herbs
10 cherry tomatoes, halved
1/2 cup grated Parmesan

Preheat oven to 450 degrees Fahrenheit. In a large mixing bowl, toss all of the vegetables with the olive oil, salt, pepper and dried herbs to coat. Transfer vegetables in a single layer on a large baking sheet. Bake until the carrots are tender and the vegetables begin to brown, stirring repeatedly for about 20 minutes.

Meanwhile, place a large pot of water over high heat. When the water is brought to a boil, add a teaspoon of salt and drop in the pasta. Cook the pasta until it is al dente, or according to package directions. Drain, but reserve one cup of the cooking liquid. Toss the pasta with the vegetable mixtures in a large bowl and combine. Toss in the cherry tomatoes and the reserved cooking liquid to moisten. Season the pasta with salt and pepper to taste. Sprinkle with the Parmesan and serve hot.

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