It’s been a long day for the little girl so I whipped up this for her dinner. She ate every last bite and wanted more. She seemed to like it so much that I made some for myself when she went to bed. A simple spaghetti dish that you can sneak veggies in. What more could you ask for?

spaghetti with spinach, mushrooms, and marinara {stage 3 and up}

• 3/4 cup fresh, organic if possible, baby spinach
• 1 cremini mushroom
• 1 tsp extra virgin olive oil
• 1/2 cup cooked spaghetti (or any other pasta you have on hand) chopped into bite size pieces
• 1/3 cup marinara sauce
• 2 Tbs ricotta cheese

To start, keep the ever so curious baby entertained. Seriously don’t know what I would do with out this “Fridge Farm” by Leap Frog.

Dice the mushroom and spinach into small pieces.

Over medium heat, heat the extra virgin olive oil.

Add the spinach and mushroom and saute until the spinach is wilted.

Next, add the spaghetti, marinara sauce, and ricotta cheese. Stir.

Cook until heated through. Cool to serve. Makes two servings.