Parmesan Pasta Plate
Simple make-ahead pasta paired with fruits and veggies that's both colorful and lunchbox-friendly.
- 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
- 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