Summer recipes for kids

Three summer recipes, fresh and delicious, that children will love:

Cold Pasta Salad

Ingredients:

- 300g pasta (fusilli or farfalle)
- 200g cherry tomatoes
- 100g mozzarella
- 1 cucumber
- Olive oil
- Salt and pepper
- Fresh basil

Instructions:
1. Cook the pasta in a large pot of salted water, drain, and let cool.
2. Dice the cherry tomatoes, mozzarella, and cucumber.
3. In a bowl, mix the pasta with the vegetables and mozzarella.
4. Dress with olive oil, salt, pepper, and fresh basil.
5. Serve cold.

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Homemade Fruit Ice Cream

Ingredients:
- 300g mixed fruit (strawberries, bananas, peaches)
- 200ml plain yogurt
- 3 tablespoons honey or sugar

Instructions:
1. Blend the fruit with the yogurt and honey until smooth.
2. Pour the mixture into an ice cream mold or plastic containers.
3. Place in the freezer for at least 4 hours.
4. Serve in small bowls, optionally garnished with pieces of fresh fruit.

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Chicken and Vegetable Skewers

Ingredients:
- 400g chicken breast
- 1 red bell pepper
- 1 zucchini
- 1 onion
- Olive oil
- Salt and pepper
- Wooden skewers

Instructions:
1. Cut the chicken and vegetables into cubes.
2. Thread the chicken and vegetables onto the skewers, alternating them.
3. Season with oil, salt, and pepper.
4. Cook on a grill or in a pan for **10-15 minutes**, turning the skewers.
5. Serve with a yogurt or ketchup sauce.

Pasta with Tomato and Basil

Ingredients:
- 300g pasta (spaghetti or penne)
- 400g canned peeled tomatoes
- 1 clove of garlic
- Fresh basil leaves
- 3 tablespoons olive oil
- Salt and pepper to taste

Instructions:
1. Cook the pasta in a large pot of salted water.
2. In a pan, heat the oil and sauté the garlic.
3. Add the peeled tomatoes and cook for 10-15 minutes.
4. Drain the pasta and combine it with the sauce, adding fresh basil.
5. Serve hot with a sprinkle of grated cheese.

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Zucchini Risotto
Ingredients:
- 300g Arborio rice
- 2 medium zucchinis
- 1 small onion
- 1 liter vegetable broth
- 50g grated Parmesan
- 2 tablespoons olive oil
- Salt and pepper to taste

Instructions:
1. Chop the onion and sauté it with oil in a pot.
2. Add the diced zucchinis and cook for a few minutes.
3. Add the rice and toast for a couple of minutes.
4. Add the broth little by little, stirring until cooked.
5. Stir in the Parmesan and serve hot.

Gaia Raffaella Di Donato