GARDEN FRESH MEDLEY PASTA

Made With:

Sauces/Gravies

Prego® Traditional Pasta Sauce

Vine-ripened tomatoes provide the base for the perfect balance of sweet tomato taste and savory Italian seasonings…a true classic!

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Tip

Could substitute frozen mix vegetable blend, such as Italian or Scandinavian, for fresh vegetables in this recipe.

Nutrition Facts
Serving Size
1 SERVING (2 CUP PASTA, VEGETABLES, AND 3/4 CUP SA
Amount Per Serving
Calories 665
% Daily Value
Total Fat 15g
23%
Saturated Fat 3.2g
16%
Cholesterol 3mg
1%
Sodium 1034mg
43%
Total Carbohydrate 110.4g
37%
Dietary Fiber 11g
44%
Protein 22.6g
45%
Vitamin A 85%
Vitamin C 192%
Calcium 18%
Iron 31%
Total Time

85 min.

Serving & Size

1 SERVING (2 CUP PASTA, VEGETABLES, AND 3/4 CUP SA

Yields

A medley of garden vegetables, including green bell peppers, orange carrot coins, green broccoli florets, and white cauliflower florets, are cooked and piled high on the bed of sauced gemelli pasta. Top with shaved Parmesan and basil chiffonade.

Nutrition Facts

Nutrition Facts
Serving Size
1 SERVING (2 CUP PASTA, VEGETABLES, AND 3/4 CUP SA
Amount Per Serving
Calories 665
% Daily Value
Total Fat 15g
23%
Saturated Fat 3.2g
16%
Cholesterol 3mg
1%
Sodium 1034mg
43%
Total Carbohydrate 110.4g
37%
Dietary Fiber 11g
44%
Protein 22.6g
45%
Vitamin A 85%
Vitamin C 192%
Calcium 18%
Iron 31%

estimate your profit

Step 1
Profit Per Serving
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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
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Step 3
Profit Per Day
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Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
olive oil cups
onion, diced 1/4-inch cups
kosher salt tbsp.
1. Heat oil over medium heat.

2. Add onion and salt.

3. Cook briefly, 1-2 minutesCCP: Keep all ingredients, except spices, chilled below 40° in display cooking station.
Weight Measure
green pepper, diced 1/4-inch 2 lb.
carrot, peeled, 1/4-inch diced 2 lb.
broccoli, florets 5 lb.
cauliflower, florets 5 lb.
red bell pepper, diced 2 lb.
4. Add vegetables and heat till soft.CCP: Cook till internal temperature reaches 165°.
Made With:

Sauces/Gravies

Prego® Traditional Pasta Sauce

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Weight Measure
Prego® Traditional Pasta Sauce 2 1/4  gallons
gemelli (twin twist tube) pasta, cooked, chilled 30 lb.
Parmesan cheese, shaved cups
fresh basil leaves, chiffonade cups
5. Add sauce and pasta and heat through.

6. Portion into pasta bowls and top with basil and Parmesan.CCP: Heat sauce till temperature reaches 165° or higher for 15 seconds.

**Could substitute whole wheat pasta, bowtie pasta or orecciette pasta.
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