Kid's Butter & Parmesan Pasta Recipe

Boil water and cook pasta

In a medium saucepan, bring 4 cups of water to a rolling boil. Add 1 tsp salt to the boiling water. Stir in 2 cups of small pasta and cook uncovered, stirring occasionally, until pasta is tender (check package for time; usually 6–9 minutes for small shapes).

Reserve 2 tablespoons of the pasta cooking water using a heatproof cup or ladle, then drain the pasta in a fine-mesh strainer and return the pasta to the still-warm saucepan off the heat.

Melt butter and make creamy sauce

With the warm pasta in the saucepan off the heat, add 3 tablespoons unsalted butter. Stir until the butter melts and coats the pasta. Add 2 tablespoons milk and the reserved 2 tablespoons pasta water a splash at a time, stirring to create a glossy, lightly saucy coating. Use just enough liquid to moisten the pasta to your child's preference.

Finish with Parmesan

Stir in 1 tablespoon grated Parmesan cheese until it melts into the sauce. Taste and, if desired, add a tiny pinch of black pepper (optional). If the sauce seems too thin, let the pasta sit 1–2 minutes to thicken; if too thick, add another teaspoon of milk or pasta water.

If using, gently fold in 2 tablespoons thawed peas or diced cooked carrot and 1/4 cup cooked shredded chicken now to warm them through. Sprinkle 1 teaspoon finely chopped parsley over the top for a mild fresh note.

Portion the pasta into kid-sized bowls (this recipe makes about 2 child-sized servings). Let it cool slightly so it is not too hot, then serve. Offer extra grated Parmesan on the side for sprinkling.

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a microwave or on the stovetop with a splash of milk to loosen the sauce.