Pasta Primavera
Author: Adapted from Make it Local, Recipes for Alaska's Children
Recipe type: Vegetable and grain entree, HACCP Process 2
Cuisine: Creamy pasta with fresh, local veggies and a hint of Parmesan cheese!
Prep time:
Cook time:
Total time:
Serves: 75
This is a school food service recipe for Peas, Carrots, Broccoli, and Cauliflower.
USDA components: ¼ cup red/orange vegetable, ¼ cup dark green vegetable, ¼ cup other vegetable, ⅛ cup starchy vegetable, 1 oz WRG grain
Cooking and Prep Level: Intermediate
USDA components: ¼ cup red/orange vegetable, ¼ cup dark green vegetable, ¼ cup other vegetable, ⅛ cup starchy vegetable, 1 oz WRG grain
Cooking and Prep Level: Intermediate
Ingredients
- 4½ lbs Penne, dry whole wheat pasta
- 7¼ lbs Carrots, fresh, diced
- 2¾ lbs Broccoli florets, fresh
- 2½ lbs Cauliflower florets, fresh
- 3¼ lbs Onion, fresh diced
- 3¾ lbs Peas, fresh shelled (frozen, slacked peas may be substituted)
- 5 cloves Garlic, fresh peeled and minced
- ¾ cup Canola Oil
- 1 tbsp + 1½ tsp Salt
- 2 tsp Pepper
- 1 cup Margarine (transfat free)
- 1 cup All-purpose Flour
- 96 oz (1½ gallons) Milk, skim cold
- 3 cups Parmesan Cheese, grated
Instructions
- Bring a large pot of water to boil. Cook pasta according to package directions for al dente, do not overcook!
- Drain pasta and rinse well. Set aside to finish draining.
Veggie Prep: Oven Method- Combine broccoli, cauliflower, carrots, and onions with oil. Toss to coat evenly.
- Place broccoli, cauliflower, carrots, and onions on sheet pans.
- Bake Conventional Oven 400F for 20 mins, Convection oven 375F for 16 mins.
- CCP: Internal temp should reach 160F for 15 seconds.
- Remove veggies from oven, sprinkle peas over top. Set aside.
- While veggies are cooking melt margarine in a stockpot over medium heat.
- Add garlic and stir for 3 minutes. Add flour, stirring until mixture becomes a blonde colored roux (thick paste).
- Slowly add milk to the roux, whisking to combine until milk is incorporated and sauce is thickened about 8 minutes. Add salt, pepper, and parmesan stirring to combine. Taste for seasonings.
- Gently combine the sauce, veggies, and the pasta.
- Place in steam table pans for service.
- CCP: Hold at 135F through service.
- Serving size: 1¼ cups.
Notes
This is a vegetarian recipe. If you wish to add a protein please consider the following additions. (Nutritional information should be adjusted for each addition.)
4¾ lbs USDA diced, cooked chicken (1 oz serving protein)
12 lbs Garbanzo or Chick Peas, canned (1/4 cup beans per serving)
9¾ lbs Tofu, diced (2.2 oz or ¼ cup provides 1 oz meat alternate)
4¾ lbs USDA diced, cooked chicken (1 oz serving protein)
12 lbs Garbanzo or Chick Peas, canned (1/4 cup beans per serving)
9¾ lbs Tofu, diced (2.2 oz or ¼ cup provides 1 oz meat alternate)
Nutrition Information
Serving size: 1¼ cup Calories: 250 Fat: 8 g Saturated fat: 1.5 g Trans fat: 0 Carbohydrates: 36 g Sodium: 600 mg Fiber: 9 g Protein: 12 g