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.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
estimate your profit
|Profit Per Serving|
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|Profit Per Meal|
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|Profit Per Day|
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|olive oil||2 cups|
|kosher salt||2 tbsp.|
|green pepper||1.5 lb.|
|red bell pepper||1.5 lb.|
|gemelli (twin twist tube) pasta, cooked||30 lb.|
|Parmesan cheese||3 cups|
|fresh basil leaves||3 cups|
|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.
|4. Add vegetables and heat till soft.CCP: Cook till internal temperature reaches 165°.|
|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.
- Could substitute frozen mix vegetable blend, such as Italian or Scandinavian, for fresh vegetables in this recipe.