After making a delicious fresh rainbow salsa, I wanted to see what other healthy rainbow recipes I could come up with – that the kids would actually eat! Spaghetti is always a safe choice, so a Rainbow Spaghetti recipe was next up!
This is a great recipe to make after reading any book about rainbows:
- Lois Ehlert | Planting a Rainbow
- Marcus Pfister | The Rainbow Fish
- Don Freeman | A Rainbow of My Own
- From Rain to Rainbows (this one is a favourite around here!)
- Bobbie Kalman | I Eat a Rainbow
It’s also an easy healthy recipe that would be perfect for St. Patrick’s Day or anytime the kids show an interest in rainbows. I love the kids’ responses to questions like “what does orange taste like?” and “why are different vegetables and fruits sometimes different colours?” Brainstorm different fruits or vegetables in your child’s favourite colour.
First, I had to brainstorm some vegetables for each colour of the rainbow that would work well with spaghetti. I wasn’t too concerned with texture (contrast is wonderful with pasta) but more about the eating experience – I love winding my spaghetti up on a fork and wanted vegetables that would wind along with the spaghetti.
This is what I came up with:
- Red: Tomato sauce (could also use chopped tomatoes)
- Orange: Spiral carrots
- Yellow: Sliced yellow peppers
- Green: Chopped broccoli (can swap out for spiral zucchini)
- Blue: I cheated and used blue bowls for serving; a side of blueberries on yogurt for kids would work well
- Purple: Shredded purple cabbage
Swap out these vegetables for whatever you have on hand that the kids will actually eat! While we used our homemade tomato sauce to coat the spaghetti, you can use butter & a sprinkle of cheese, pesto, or an Alfredo sauce – use whatever your kids prefer.
How to Make Rainbow Spaghetti
Cook the spaghetti according to package directions. (Usually add to boiling water & continue to cook, stirring occasionally, for 7-10 minutes. Drain but do no rinse – the starch helps the pasta sauce stick to the pasta.)
Meanwhile, use a spiral peeler (or spiralizer) to spiralize the carrots (and zucchini, if using). I’ve only ever used a Swiss (Y) peeler with a julienne edge (like this one) but I have friends who swear by their spiralizing gadgets.
I like to quickly sautee any spiraled vegetables before adding them to spaghetti to help them better imitate the softness of spaghetti without breaking under the weight of the sauce. Heat 1 tablespoon of coconut or olive oil over medium heat and then cook the spiraled vegetables for about 5 minutes.
Chop, slice, and dice all vegetables according to your preference, and prepare them however you normally like those vegetables. For this recipe, I sauteed all vegetables in a bit of coconut oil.
Mix your cooked spaghetti with the vegetables and then add your desired sauce. Serve immediately.
Which vegetables would you use to make a fresh rainbow pasta?
I’ve included a free printable version of this recipe below: