Picky Eater Pasta
By Chef Latrice M. and Tommy M. from CICS- Loomis Primary Academy, Chicago, IL .
Description
This recipe is for all the kids who say "I don't like carrots or I don't like zucchini or I don't like vegetables" Our Picky Eater Pasta is a delicious way to get your "picky eaters" eating their veggies without complainsts. It is a rich, full bodied pasta sauce that can be used over again in lasagna, meatloaf, ravioli or meatball subs!
Nutrition Facts
Serving size: 1/2 cup
| Calories | 307 |
| From Fat | 4% |
| From Saturated Fat | 1% |
| From Sugar | 5% |
| Sodium | 320mg |
Ingredients
| Ingredient | 6 servings | 50 servings |
|---|---|---|
| onions (minced) | 1 cup/8 oz | 8 1/3 cups |
| celery (minced) | 1/2 cup/4 oz | 4 1/4 cups |
| bell peppers (minced) | 1/2 cup/4 oz | 4 1/4 cups |
| shredded carrots | 3 cups/24 oz | 1 1/2 pound |
| shredded zucchini | 3 cups/24 oz | 1 1/2 pound |
| flat leaf spinach (chopped) | 3 cups/9 oz | 1 1/2 pound |
| ground turkey | 1 lb/8 oz | 8 1/2 pounds |
| canned crushed tomatoes | 10.5 cups/79.5 | 5 1/4 pounds |
| whole wheat rotini pasta | 3/4 cups/56g | 3 pounds |
| salt | 2 tsp | 2 tbsp |
| pepper | 2 tsp | 2 tbsp |
| Italian Seasoning | 2 TBSP | 3 tbsp |
| garlic (minced) | 1 oz/1 oz | 4 oz. |
Preparation
In a large stock pot add crushed tomatoes and 1 TBSP of Italian seasoning and bring to a simmer. While tomatoes are simmering mince onions, celery, bell peppers and garlic. Shred carrots and zucchini (using either the shred attachment on a food processor or large holes on a box grater) and finely chop spinach. In a large sauté pan heat 1 tbsp of canola oil over medium heat. Add onions, bell pepper, celery and carrots to pan, season with salt and pepper and remaining TBSP of Italian seasoning - cook approx. 5 minutes until softened. Then add garlic and zucchini, stir to combine and cook 1 more minute. Add vegetable mixture to simmering tomatoes and stir to combine and bring to a boil then reduce back down to a simmer. (The sauce can be pureed at this point if desired)
In the same pan used to sauté vegetables heat 1 tsp of canola oil and add ground turkey, season with salt and pepper and brown. Once turkey is brown add to the tomato sauce and simmer 5 minutes. While sauce is simmering cook pasta according to the instructions on the box. Finish the tomato sauce with 3/4 of the chopped spinach. Strain pasta once cooked and combine with tomato sauce. Serve pasta while warm and garnish with a sprinkle of remaining spinach. Enjoy!
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