Roasted Ratatouille Pastina

With Easy Protein Add-Ins!

We’re back with a little number that’s bursting with flavor, veggies, healthy fats and more: Ratatouille Pastina. It’s bright, packed with veggies, and full of deep flavor thanks to oven-roasted zucchini, tomatoes, garlic, and onion. Tossed with pastina and finished with creamy ricotta, it's perfection. But today we're taking it a step further and talking multiple protein options to make it a full, balanced meal for your little one.

My pediatrician wants babies to be getting a tiny bit of protein at all meals so I’ve been in a deep dive. This is NOT to be confused with the macro/protein comment from last week (IYKYK) which was triggering to me LOL. Anyways…

This is a one-pan wonder as far as flavor development goes. Roasting the vegetables concentrates their sweetness and builds complexity, think of it like a baby-friendly version of your favorite pasta primavera. It’s also super flexible. The pastina adds texture, the lemon brightens everything up, and the ricotta gives it a little richness. Plus, it’s the perfect base for layering in a bit of protein so you can turn this into a true power meal for baby.

And yes I know traditional Ratatouille has eggplant, I was out when I made this and honestly, still delightful.