Informations supplémentaires
25 min.
|
520 kcal
|
easy
|
|
Printable version
1. Setup
Preheat oven to 450°F. Thinly slice the carrots and cut the zucchini into small cubes. Chop the dill. Thinly slice the onion. Coarsely chop the nuts.
2. Cook the carrots
Put the carrots and zucchini on a lined baking sheet. Mix with a drizzle of oil, salt and pepper. Cook in the oven for 12-15 minutes until they are well roasted.
3. Cook the pasta
Bring a pot of salted water to a boil. Cook the pasta 8-10 minutes. Drain.
4. Cook the onion
Heat a drizzle of oil in a pan over medium heat. Cook the onion and the cumin seeds for 6-8 minutes. Add salt and pepper. Deglaze with 1 tbsp of cider or wine vinegar. Add the honey and cook 2-3 minutes.
5. Cook together
Add the pasta, cooked carrots and half of the dill to the pan with a drizzle of oil. Cook 2 minutes. Adjust seasoning to taste.
6. Plate your dish
Serve and garnish with the goat cheese, nuts and the rest of dill. For younger kids, you could skip the nuts or grind them. Reminder: no honey under 1. Bon appétit!
113gGoat Cheese
0.5unitDill
2unitCarrot(s)
1unitZucchini(s)
0.5unitRed Onion(s)
180gOrecchiette
5gCumin Seeds
90gWalnuts
21gHoney
What you need
pan, pot, strainer, sheet pan, baking paper
520 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
88g
29%
fat
11g
17%
cholesterol
12mg
4%
fiber
5g
20%
protein
18g
saturated
4g
20%
sodium
142mg
6%
sugar
19g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg