Pasta ls Awesome
By PAM D., Allen F. and Joanne B. from Toano Middle School, Williamsburg, VA.
Description
Try this colorful, nutrient rich pasta side dish. Eat the colors of the rainbow with fresh red pepper, carrots, kale, and spinach. Rotini noodles capture the flavor of seasonings and the veggies add both sweet and savory taste sensations. Served warm, it has loads of fresh veggies, tastes good and is good for you.
Nutrition Facts
Serving size: 3/4 cup
| Calories | 83 |
| From Fat | 16% |
| From Saturated Fat | 2% |
| From Sugar | 3% |
| Sodium | 9mg |
Ingredients
| Ingredient | 6 servings | 50 servings |
|---|---|---|
| Rotini, whole grain, cooked, no salt added | 11 oz | 6# |
| Oil, olive, salad or cooking | 1.5 tsp | 1/4 cp |
| Seasoning, Italian | 1 tsp | 2 TBSP |
| Pepper black, ground | 1/2 tsp | 1 TBSP |
| Garlic, minced | 1 tsp | 7 tsp |
| Carrots, raw, chopped | 1 oz | 1 cp |
| Kale, raw, chopped | 1 oz | 1 cp |
| Spinach, raw, chopped | 1 oz | 1 cp |
| Tomatoes, red, ripe, raw | 2 T | 1 cp |
| Base, chicken, lo sodium paste | 1/8 t | 1.5 tsp |
| Water | 10 oz | 2.5 cp |
| Lemon juice, cnd or btld | 1/2 tsp | 1 TBSP |
| Peppers, red diced sweet | 1 oz | .5 cp |
Preparation
Wash hands. Put rotini in steamer pan with water to cover. Cook for 12-15 minutes in steamer until tender. Do not overcook. Drain, set aside.
While pasta is cooking, mince garlic, chop carrots into 1/4" pieces, chop kale leaves (remove stems) and spinach into 1" pieces, chop tomatoes into 1" pieces.
Put oil in full size (12 x 20"), 4" or 6" deep steam table pan. Heat over medium high heat on flat top or stove.
Add seasonings.
Add minced garlic and carrots. Saute over medium high heat until garlic is lightly browned and carrots are slightly softened.
While veggies are sauteing, mix base and water to make broth. Add broth to veggie mixture. Stir. Add kale and spinach. Saute over low heat until they reduce to about half size. Add tomatoes. Stir gently to heat through.
Mix cooked, drained pasta into veggies. Toss with lemon juice. Stir to heat throughout.
Garnish with diced red pepper (OPTIONAL). Serve warm. Hold for hot service at 140* or higher.
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