GARDEN FRESH MEDLEY PASTA

GARDEN FRESH MEDLEY PASTA

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

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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.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

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Ingredients Weight Measure
Prego® Traditional Pasta Sauce
2 1/4  gallons
olive oil cups
onion cups
kosher salt tbsp.
green pepper 1.5 lb.
carrot 1.5 lb.
broccoli 4.75 lb.
cauliflower 4.75 lb.
red bell pepper 1.5 lb.
gemelli (twin twist tube) pasta, cooked 30 lb.
Parmesan cheese cups
fresh basil leaves cups
Instructions
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.

Recipe Tip

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