Week THREE: Baked Pasta, Watermelon Smoothie and Banana Popsicles

PASTA BAKE
from Little Kitchen
Ingredients:

• 8 3/4 ounces penne pasta
• 1 tablespoon and 1 teaspoon olive oil
• 2 garlic cloves, crushed
• 1 3/4 cups tomato puree
• 1 teaspoon of sugar
• 1/2 teaspoon of baking soda
• 1 teaspoon of salt
• 2 pinches of pepper
• 1/3 cup and 1 1/2 tablespoons of water
• 2 sprigs of fresh parsley
• 3 cups of grated Cheddar cheese

Directions:

1. Preheat oven to 350°F.
2. Boil pasta. Pan fry garlic on medium heat until lightly golden. 
3. Turn off and let cool for 3 minutes. Pour pasta into pan. 
4. Add sugar, baking soda, salt, pepper, and water to a separate pan. 
5. Add parsley leaves and stir sauce gently, cook over medium heat for 20 minutes. 
6. Pour drained pasta into sauce and stir. 
7. Sprinkle cheese on top and bake for 20 minutes.

WATERMELON SMOOTHIE
Ingredients:

• 1/2 cup of chopped watermelon
• 1/2 cup of chopped banana
• 1/2 cup of strawberry sorbet

Directions:

1. Blend in a blender until smooth. 
2. Serve immediately.

BANANA POPSICLE
Ingredients:

• 1 banana
• 1/2 cup of melted semi-sweet chocolate chips
• Sprinkles
• 1 chopstick or popsicle stick

Directions:

1. Push chopstick lengthwise into banana. 
2. Brush melted semi-sweet chocolate chips on banana.
3. Top with sprinkles. 
4. Freeze for one hour before serving.