The ABC's of Cooking with Lynn Fredericks
author of Cooking Time Is Family Time

C  is for Carrot
Carrots with Bow Tie Pasta

There's little that's culturally significant about this dish except that it exemplifies the "sneak 'em in" philosophy for getting kids to eat vegetables. I started off with just adding pasta and veggies and later, and when this was a sure bet, did the herb taste tests until we settled on dill. Although this pasta type and carrots cook essentially at the same rate, that will not be true for all vegetables. So, you may wish to cook broccoli, snow peas, sugar snaps, etc. separately, and then combine with pasta after both are cooked.
Makes 4 servings


  • 8 ounces of bow tie pasta (farfalle)
  • One 10- ounce package of pre-peeled baby carrots
  • 3 sprigs fresh dill
  • 2 tablespoons of unsalted butter
  • Kosher salt and freshly ground black pepper

Equipment: scissors

1. Fill a large pot 2/3 full with water and set over high heat to boil. While the water is heating, place the carrots and pasta in a plastic pitcher. When the water boils, have the kids carefully transfer the pasta and carrots to the pot, instructing them to pour slowly so they are not splashed by the hot water. Stir occasionally with a wooden spoon, approximately 8 minutes.

2. When the pasta is done and slightly chewy but not hard or stiff, the carrots will be done also. Drain into a colander--be sure the kids are at a safe distance as even the steam will be very hot.

3. Let little ones snip the fresh dill, stems and all, into a small bowl with scissors. Place the pasta and carrots back in the pot, melt the butter over them and add the dill. Add salt and pepper to taste. Mix thoroughly with a wooden spoon and serve immediately.

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