Kid-Friendly
Penne with Pan-Roasted Tomatoes and Mozzarella
Roasted Broccoli with Walnuts
Ingredients
- 5 oz uncooked whole-wheat penne pasta
- 1 Tbsp olive oil
- 1 pint grape tomatoes
- ½ tsp sugar
- ¼ tsp salt
- ¼ tsp pepper
- ½ Tbsp balsamic vinegar
- ½ (8-oz) ball fresh mozzarella cheese, cut into cubes
- 2 Tbsp chopped fresh basil
Instructions
- Cook pasta according to package directions; drain and return to pot.
- Heat oil in a large skillet over medium-high heat. Add tomatoes; cook 5 minutes or until tomatoes begin to burst. Sprinkle with sugar, salt and pepper; cook 2 minutes.
- Remove from heat; drizzle with vinegar. Add tomato mixture to pasta in pot. Add mozzarella cheese and basil; toss gently.
Side Dish Ingredients
- 1 lb broccoli, cut into spears
- 1 Tbsp olive oil
- 1 clove garlic, minced
- 2 Tbsp walnuts, chopped
- ⅛ tsp salt
Side Dish Instructions
- Preheat oven to 450°F.
- Place broccoli spears on a rimmed baking sheet; toss with olive oil and garlic.
- Bake 8 to 10 minutes or until broccoli is browned; sprinkle with walnuts and salt. Bake 2 minutes longer or until walnuts are toasted.
Vegetarian Meal Plan
This recipe selected from the eMeals Vegetarian Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
