This one includes a delicious and colorful range of vegetables -- you can both have lots of fun identifying the colors as your toddler eats.

Ingredients

1/2 heaping cup pasta shapes, rigatoni or farfalle or orchetti, etc.
1/2 carrot, peeled and cut into matchsticks
2 broccoli florets, cut into small pieces
2 teaspoons olive oil
1/2 yellow summer squash, halved lengthwise and sliced
1/4 small red bell pepper, seeds removed and cut into matchsticks
3 tablespoons crème fraiche
1/2 cup shredded cheddar cheese, medium or mild, according to preference
2 tablespoons grated parmesan cheese

Directions

Cook the pasta in boiling water according to package directions, adding the carrot and broccoli for the last 3 minutes of the cooking time. Meanwhile, heat the oil in a large frying pan or wok and stir-fry the squash and red pepper until softened and lightly golden, 3 to 4 minutes. Drain the pasta, carrots, and broccoli and add to the frying pan. Add the crème fraiche and cheeses. Toss everything together over low heat for about 1 minute to heat the crème fraiche and just melt the cheeses. Serve warm. (This dish is not suitable for reheating.)

Source: family.go.com

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