- 8 ounce tortellini pasta
- 1 cup broccoli, florets
- 1 cup cherry tomatoes
- 1 medium carrot
- 1 cup sugar snap peas
- 2 tablespoon pesto
- 2 medium apple
- 1 cup granola
- Cook tortellini as directed on package. Allow to cool to room temperature.
- Cut broccoli into small, bite-sized pieces, slice tomatoes in half, and grate carrot. Mix tortellini, broccoli, carrot, tomatoes, sugar snap peas, and pesto together in a large bowl.
- Divide tortellini, apple slices, and granola into 4 equal servings. Serve immediately or pack into individual lunchbox containers to go.
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.Learn More about Natalie