L'il Critters Rainbow Pasta

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A vibrant, kid-approved pasta dish packed with colorful veggies and a creamy cheese sauce that mimics the joy of gummy vitamins. This american-inspired kid friendly (vegetarian) ready in about 27 minutes pairs elbow macaroni, medium zucchini, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz elbow macaroni
• 1 medium zucchini
• 1 red bell pepper
• 2 medium carrot
• 2 cups fresh spinach
• 1 cup whole milk
• 1 cup shredded cheddar cheese
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Bring 4 quarts of salted water to a rolling boil in a large pot; add 12 oz elbow macaroni and cook for 8 minutes until al dente, then drain and set aside.
2. Step 2: While pasta cooks, finely dice 1 medium zucchini, 1 red bell pepper, and 2 medium carrots into 1/4-inch cubes; add to a large skillet with 2 cups fresh spinach and sauté over medium heat for 4 minutes until vegetables are tender and spinach wilts.
3. Step 3: Stir in 1 cup whole milk, 1 cup shredded cheddar cheese, 1 tsp dried basil, 1/2 tsp salt, and 1/4 tsp black pepper into the vegetable mixture; cook for 3-4 minutes while stirring constantly until cheese melts and sauce thickens to coat the back of a spoon.
4. Step 4: Add the drained pasta to the skillet and toss vigorously for 1 minute until every strand is evenly coated with sauce, then serve immediately while hot.