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Parmesan Pasta Plate

Simple make-ahead pasta paired with fruits and veggies that's both colorful and lunchbox-friendly.
Course Main Course
Cuisine Italian
Keyword Parmesan Pasta Plate
Prep Time 15 minutes
Cook Time 9 minutes
Total Time 24 minutes
Servings 4
Calories 342kcal


  • 4 ounce bowtie (farfalle) pasta, dry
  • 1/2 cup Parmesan cheese
  • 2 tablespoon butter, unsalted
  • 1 tablespoon milk
  • 1 medium bell pepper, red
  • 1 medium avocado

Serve With

  • 2 medium carrot
  • 1 medium cucumber
  • 1 cup raspberries, frozen


  • Cook pasta as directed on package and drain. Chop bell pepper and avocado; slice carrots and cucumber.
  • Once pasta is drained, stir in parmesan cheese, butter, and milk. Add chopped bell pepper and avocado and toss to combine.
  • Serve with sliced carrots, sliced cucumbers, and frozen raspberries on the side. (The raspberries will thaw nicely by lunchtime when placed in kids' lunches in the morning.)


Calories: 342kcal | Carbohydrates: 39g | Protein: 10g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 27mg | Sodium: 255mg | Fiber: 8g | Sugar: 7g