Wagon Wheels With Spinach Pesto





PHOTOS: SARA REMINGTON;
FOOD STYLING: TIM MOSBLECH

20 minutes

Recipe
Cook 8 ounces of wagon wheel pasta according to package directions; drain. In a food processor or blender, puree 3 cups packed baby spinach leaves, 1 cup packed basil leaves, 2 peeled garlic cloves, 1⁄4 cup pine nuts, 2⁄3 cup grated Parmesan cheese, 4 teaspoons lemon juice and 1 tablespoon honey.

While the food processor or blender is running, gradually pour in 4 tablespoons of extra virgin olive oil; process until combined. Toss the cooked pasta with the pesto. Gently fold in 1⁄2 cup fi nely chopped grape tomatoes. Makes 10 servings.

Per toddler serving:
(1⁄2 cup) 195 calories, 6 g protein, 21 g carbohydrate, 9.5 g fat (1.5 g saturated), 1,150 IU vitamin A, 5 mg vitamin C, 82 mg calcium, 1.6 mg iron, 91 mg sodium, 1.5 g fiber

Stacy Whitman is a freelance writer and the mother of a 3-year-old boy and 11-month-old twins in Idaho. Kim Galeaz, R.D., C.D., is a culinary nutrition consultant and registered dietitian in Indianapolis, Ind., and Jacksonville, Fla.