The Village - Every day pasta recipe for two kids
RECIPES
Every day pasta recipe
for two kids
By Adam Frost
I make this pasta for my kids for lunch nearly once a week. It is basically a cheater alfredo sauce. The pasta takes between 11 and 14 minutes to cook depending on the brand. I usually put on the kettle, heat up the thermoses and prepare the rest of their lunch while the pasta water comes to a boil and the pasta cooks.
I like to use short pasta – leave spaghetti, fettucine or linguini for dinner. Tortellini or Ravioli would work for sure, but I’m usually giving this type of pasta to them as a leftover option. See my Lunch Formula for more info on that.
Ingredients
- 110-120 grams of dried pasta (penne, rigatoni or farfalle)
- 1-2 tbsp of butter
- Small clove of garlic minced (optional)
- 2 tbsp - ¼ cup of heavy cream
- Pinch of grated nutmeg (optional)
- ½ cup more or less of grated parmesan cheese
- A few tablespoons of reserved pasta cooking water (if necessary)
- Salt and pepper to taste
OPTIONAL ADDITIONS
- cooked leftover Italian sausage (max 1 link, ½ link is plenty too)
- cooked leftover chicken
- sliced ham cut up small with a big handful of frozen peas cooked separately
Preparation
Bring a small pot of water to a boil, add a healthy pinch of salt to the water and add pasta of choice. Cook according to pasta directions. While the pasta cooks, mince some garlic if using and grate your parmesan cheese. Get out the butter and cream and prepare the rest of your ingredients if using.
When the pasta is ready, reserve some cooking liquid, then strain the pasta and return the pot to the heat.
Melt the butter and add the garlic if using and cook until you smell it (30 seconds or so). Add the heavy cream, nutmeg (if using) and stir in the parmesan cheese. When heated add the cooked pasta to the pot and stir to combine.
At this point you can add your optional additions. If the pasta looks too thick to your liking add some of the reserved cooking water to loosen it up. Try a noodle, then season to taste with salt and pepper. It takes only 3-4 minutes to assemble the pasta from the time you strain to the pasta to the time you are scooping it into the preheated thermoses.
I find I’m constantly adjusting the amount of butter vs the amount of cream vs the amount of parmesan. I often ask my kids if they enjoyed it and they’ll tell me if it wasn’t cheesy enough, or there wasn’t enough sauce or too much sauce, etc. They always eat it though.
About the Author: Adam Frost started working for Hatley right out of university 20 years ago. Along the way he got married to his wife of 15 years Annie and they have two kids: Emalyn and Henry. Both children have played integral roles as Hatley product testers and enjoyed short but successful modeling careers back when they were cute and well- behaved.
RECIPES
Every day pasta recipe for two kids
By Adam Frost
I make this pasta for my kids for lunch nearly once a week. It is basically a cheater alfredo sauce. The pasta takes between 11 and 14 minutes to cook depending on the brand. I usually put on the kettle, heat up the thermoses and prepare the rest of their lunch while the pasta water comes to a boil and the pasta cooks.
I like to use short pasta – leave spaghetti, fettucine or linguini for dinner. Tortellini or Ravioli would work for sure, but I’m usually giving this type of pasta to them as a leftover option. See my Lunch Formula for more info on that.
Ingredients
- 110-120 grams of dried pasta (penne, rigatoni or farfalle)
- 1-2 tbsp of butter
- Small clove of garlic minced (optional)
- 2 tbsp - ¼ cup of heavy cream
- Pinch of grated nutmeg (optional)
- ½ cup more or less of grated parmesan cheese
- A few tablespoons of reserved pasta cooking water (if necessary)
- Salt and pepper to taste
OPTIONAL ADDITIONS
- cooked leftover Italian sausage (max 1 link, ½ link is plenty too)
- cooked leftover chicken
- sliced ham cut up small with a big handful of frozen peas cooked separately
Preparation
Bring a small pot of water to a boil, add a healthy pinch of salt to the water and add pasta of choice. Cook according to pasta directions. While the pasta cooks, mince some garlic if using and grate your parmesan cheese. Get out the butter and cream and prepare the rest of your ingredients if using.
When the pasta is ready, reserve some cooking liquid, then strain the pasta and return the pot to the heat.
Melt the butter and add the garlic if using and cook until you smell it (30 seconds or so). Add the heavy cream, nutmeg (if using) and stir in the parmesan cheese. When heated add the cooked pasta to the pot and stir to combine.
At this point you can add your optional additions. If the pasta looks too thick to your liking add some of the reserved cooking water to loosen it up. Try a noodle, then season to taste with salt and pepper. It takes only 3-4 minutes to assemble the pasta from the time you strain to the pasta to the time you are scooping it into the preheated thermoses.
I find I’m constantly adjusting the amount of butter vs the amount of cream vs the amount of parmesan. I often ask my kids if they enjoyed it and they’ll tell me if it wasn’t cheesy enough, or there wasn’t enough sauce or too much sauce, etc. They always eat it though.
About the Author: Adam Frost started working for Hatley right out of university 20 years ago. Along the way he got married to his wife of 15 years Annie and they have two kids: Emalyn and Henry. Both children have played integral roles as Hatley product testers and enjoyed short but successful modeling careers back when they were cute and well- behaved.