Veggie Pasta

• 5 Cup water
• 3 carrot
• 3 celery
• 1 onion
• 8 Ounce ditalini pasta
• 10 Cup water
• 4 Tablespoon marinara sauce
• 2 Tablespoon butter
• 1 Tablespoon olive oil
• 1/4 Teaspoon salt
• 2 Ounce parmesan cheese
• 2 Cup blackberries
• 2 Cup green pea crisps
• 1 dates

• Fill a pot with water and add the carrots, celery, and onion. Bring to a simmer and cook until the vegetables are soft, about 20 minutes. Once done, reserve 4 cups of the vegetable cooking water. Then, remove the vegetables from the pot and set them aside.
• In a separate pot, fill with water and add a pinch of salt. Bring to a boil, then add the pasta. Cook according to the package instructions, approximately 12 minutes. Before draining, reserve 1 cup of the pasta water.
• Place the cooked vegetables into a food processor. Add the 4 cups of the reserved vegetable cooking water. Blend until smooth.
• For the full step-by-step instructions and video tutorial, download the Little Lunches app.