- 1 medium pomegranate
- Boil pasta according to package directions (if you can’t find Anelletti- substitute any pasta).
- Chop carrots, celery and tomatoes. Add to a saucepan and boil for about 10-15 minutes. Once soft, puree vegetables in a blender until smooth.
- Drain pasta; add to the vegetable puree. Season with salt and pepper. Garnish with Parmesan cheese just before serving.
- Serve with pomegranate arils.
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