Mermaid Pasta

FROM UNDER THE SEA, TO IN YOUR BELLY!

Inspired by the movie, The Little Mermaid,
Recipe conceived by Lacey Mauritz & Olivia Mackoul

This dish is inspired by Princess Ariel from Disney’s The Little Mermaid. The idea came from my friend, Olivia Mackoul age 9 years, who loves this movie. We decided that Ariel probably would not want to eat seafood because ‘fish are friends.’ However, Olivia wanted the dish to feel like it comes from the sea – so we used tubular pasta and died the water a deep green-blue. The arugula adds a bit of plant life to enhance the underwater experience.

Nutrition Nibble:

How many food groups can we get in one dish? See if you can match the ingredients to these food groups: Veggies, Protein, Dairy and Grains (that’s 4 out of the 5)! Serve with a fruit salad and you’ve got 5 out of 5!

Makes: 2 Servings
Contains: Milk, Wheat

Challenge Level: Piece of Cake
Active Time: 30 minutes
Total Time: 30 minutes

Ingredients

  • 24 rigatoni or penne noodles
  • Green and blue food coloring
  • 1 tablespoon extra virgin olive oil
  • 2 handfuls (about 12) cherry tomatoes
  • 4 cups arugula
  • 3 slices prosciutto or ½ cup diced ham, optional
  • ½ cup grated parmesan cheese
  • Fresh mozzarella, to taste

Kids Can

  • Count the noodles and the cherry tomatoes

  • Spin the lettuce

  • Color the pasta water

Watch Out For

  • Hot pot and pan

  • Food coloring can dye hands and clothes

Instructions

  1. Boil water for pasta. Count out noodles, tomatoes and prosciutto.
  2. Once water boils, add the rigatoni and 3 drops green and 4 drops blue food coloring into the pot. Set timer for 10 minutes.
  3. Rinse tomatoes. Wash and spin arugula.
  4. Cut tomatoes in half or quarters (Tip: a bread knife makes this much easier.)
  5. Place a shallow pan or skillet on medium heat and add olive oil. Swirl so the oil coats the bottom of the pan.
  6. When oil starts to shimmer, add the tomatoes. Stir and sizzle for a few minutes, then add arugula.
  7. Stir and watch the arugula wilt. When the arugula shrinks to half its size, remove from heat.
  8. When timer sounds, strain the pasta and return it to the pot. Add the tomatoes, arugula and parmesan cheese. Stir to coat the noodles.
  9. Tear or cut the prosciutto into bite-sized pieces or dice the ham. Stir to incorporate with the noodles.
  10. Serve green pasta in bowls with fresh mozzarella. 

Recipe Mix-Up

Swap prosciutto for pitted olives and add a handful of fresh basil to make this a Mediterranean vegetarian dish!

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