My kids live for pasta. Chloe, 2, and Kenya, 4, will devour any kind of noodle that's long and slurpable. While we do have typical spaghetti sometimes, I mix things up with noodles from different countries. In most cases, they have more fiber and other nutrients. And when the vitamins are about the same, I make sure the sauce I put on them is extra healthy. Give these recipes a whirl -- or should I say twirl?
Made from whole-grain buckwheat, soba noodles have half the calories (and carbs) of spaghetti. Our take on this fave combines cold noodles with a protein-rich peanut-butter sauce.
Brown-rice noodles can be great for kids on a gluten-free diet or picky eaters who don't like the dense texture of whole-wheat pasta.
Made from mung bean starch, these soft, slippery noodles are fun to eat and low in fat and cholesterol.
The sauce is packed with vitamin A (from the hidden carrots), vitamin C (courtesy of the tomatoes), and protein (thanks to the turkey).
Mexican pasta? Who knew that our Southern neighbors use vermicelli (thin noodles they call fideo) in popular dishes
This vitamin C-rich dish comes together in just one pot. How convenient is that?
This traditional, hearty Italian dish tastes just as delicious over fiber-rich, whole-grain pasta. Most kids won't even notice the difference.
Use dot-shaped pastina (it even comes in a whole-grain version), and you won't have to cut up noodles for the littlest pasta fans.
If your kids are picky about eating veggies, slice strawberries into your pasta salad instead.