Pasta with a medley a fresh diced vegetables, including bell peppers, eggplant, zucchini, minced garlic , and button mushrooms, are sautéed till lightly browned, then drizzled with balsamic vinegar and cooked till glazed.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
estimate your profit
|Profit Per Serving|
Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.
|Profit Per Meal|
Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.
|Profit Per Day|
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.
|olive oil||2 tbsp.|
|Vidalia onion||10 oz.||2 cups|
|garlic||0 1/4 cups|
|Italian seasoning||2 tbsp.|
|green pepper||2.5 lb.|
|balsamic vinegar||0 1/2 cups|
|campanelle (little bell shaped) pasta||3 qt.|
|part skim mozzarella cheese||3 cups|
|fresh basil leaves||1 1/2 cups|
|1. Heat olive oil over medium heat in large skillet or rondo. Add onions and sauté 5 minutes.
2. Stir in garlic and Italian seasonings. Continue cooking 1-2 minutes to release flavors.
|3. Stir in mushrooms. Continue to cook 7-8 minutes or until no longer loosing liquid.
4. Add eggplant. Cook 7-8 minutes, stirring often, until dry.
5. Stir in pepper and zucchini. Continue to cook till slightly tender, 5-6 minutes and starting to become dry.
6. Add balsamic vinegar and let reduce till vegetables are coated.
|7. Stir in Prego® Traditional Pasta Sauce. Bring to a simmer. Add pasta and warm completely, stirring often, about 10 minutes.
CCP: Heat to an internal temperature of 165°F. or higher for 15 seconds.
CCP: Hold hot at 140°F or higher for service.
|8. To Serve: Using 2- #4 scoops, portion 2 cups pasta/vegetable mixture into a pasta bowl or soup plate. Sprinkle top with 2 tablespoons cheese and 1 tablespoon basil. Serve immediately.|