Summer Shells (Kid Approved!)

Do you think that food aversions are hereditary? After seeing three year old diligently picking pieces of tomato out of his food just like his daddy, I am beginning to think so. So, as much as I love those pastas with fresh tomatoes and basil, I knew that tomato pieces would not go over well at our dinner table. Instead, I quickly simmered down the tomato, leaving the fresh summery taste while making something that would not be picked apart. Success! My little guys ate these Summer Shells right up, giving them the official kid approval....(This serves 3-4, but can easily be doubled)

Here's What You Need:1.5-2 large ripe tomatoes, chopped
1/8 cup of pinenuts, toasted for 2 minutes (optional)
Extra virgin olive oil
1tsp minced garlic
1 TBS of basil, chopped
Medium shell pasta (about 1 cup uncooked)
Parmesan
Salt and pepper
Handful of baby spinach, chopped roughly

Here's What You Do:Make the pasta according to the directions, drain, and set aside. Add a capful of extra virgin olive oil to a pan and heat over medium/high. Add the chopped tomatoes and garlic, tossing with a wooden spoon for 7 minutes. Add in Spinach and cooked pasta. Top with a generous amount of salt and pepper and top with parmesan and basil.

Kid Tip:I gave my little guys the parmesan to add themselves and they loved this. I was actually kind of surprised, but it seems that my three year old does love the things we make with our farmer's market "finds".

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