Baby Girl had a multi-grain blueberry muffin from the freezer and half a banana for breakfast on this morning. For lunch she had some pasta leftover from dinner the night before. We got some summer squash and squash blossoms with our CSA share, so we made the recipe for Pappardelle with Fresh Ricotta, Squash Blossoms and Basil Oil from the New York Times, using whole wheat penne in place of the pappardelle. This recipe was very tasty; the basil oil was particularly nice. With the pasta I packed her some edamame, half a spinach cake from the freezer and a couple of strawberries.
Supplies similar to those used in this bento:
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