Michela’s carrot & ricotta pasta



  • 120 g pastina , (little pasta)
  • 1 small carrot
  • 10 g Parmesan cheese
  • 2 tablespoons ricotta cheese


Cook the pastina according to the packet instructions. Trim and coarsely grate the carrot. A few minutes before the pasta is ready, carefully add the grated carrot to the pan. Meanwhile, finely grate the Parmesan into a bowl and mix with the ricotta. Drain the pasta and carrot, tip into the bowl and mix everything together, then serve to your little one.


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