Pasta Parmesan with Vegetables
Conejo Valley Unified School District
Pasta Parmesan with Vegetables
Conejo Valley USD Culinary Center Team
Same Day or
Advance Prep
Prep to Serve Time
Yield
Serving Size
3/4 cup (6-oz. spoodle)
Same day service
Per 50
Servings
Prep: 20 minutes
Cook: 30 minutes
One 12" x 20" x 4" pan
Temperature
at Service
Per 100
Servings
Prep: 30 minutes
Cook: 40 minutes
Two 12" x 20" x 4" pans
Hot
50 Servings
AP = As Purchased
Ingredients
Weight
Water
Measure
100 Servings
AP = As Purchased
Weight
2 gal
Pasta, rotini, whole grain-rich, dry
3-1/2 lb
Measure
4 gal
7 lb
Key: USDA = USDA Foods, gal = gallons, qt = quarts, cup = cups,
Tbsp = tablespoons, tsp = teaspoons, " = inches, No. = number
Directions:
Include Critical Control Points (CCP)
1. Bring water to full boil in large stock pot. Add rotini and cook 10-12 minutes, stirring
occasionally. Test at 10 minutes; continue to cook if needed until al dente. Do not overcook
pasta. Drain well.
2. Spray one 12" x 20" x 4" pan for 50 servings OR two pans for 100 servings with pan
release spray. Divide pasta evenly in pans. Hold in warmer at 135° F.
CCP: Hold at 135° F or higher.
Pan release spray
3. Rinse under cool running water peppers, squash, and broccoli. Trim and chop peppers
into 1" pieces to measure 1 quart + 1/2 cup for 50 servings OR 2 quarts + 1 cup for 100
servings.
Peppers, bell, red, fresh
1 lb AP
2 lb AP
4. Chop squash into 1" cubes to measure 1 quart + 1-1/2 cups for 50 servings OR 2 quarts +
1 cup for 100 servings.
Squash, zucchini
2 lb AP
4 lb AP
5. Chop broccoli into 1" stem and floret pieces to measure 1 quart + 1 cup for 50 servings
OR 2-1/2 quarts for 100 servings.
Broccoli, whole, fresh
2 lb AP
4 lb AP
6. Place garlic and butter in saucepan, melt butter. Set aside for assembly.
Garlic, minced, ready-to-use
Recipe #
68
1/4 cup
District Recipe #
1/2 cup
7. Measure 1 quart + 1-1/2 cups parmesan cheese for 50 servings OR 2 quarts + 3 cups for
100 servings. Set aside for assembly.
5/7/2015
9:31 am
Page 1 of 3
Pasta Parmesan with Vegetables
Conejo Valley Unified School District
50 Servings
AP = As Purchased
Ingredients
Weight
Measure
100 Servings
AP = As Purchased
Weight
Key: USDA = USDA Foods, gal = gallons, qt = quarts, cup = cups,
Tbsp = tablespoons, tsp = teaspoons, " = inches, No. = number
Directions:
Include Critical Control Points (CCP)
Measure
Water
3 gal
6 gal
8. Bring 3 gallons of water to full boil. Add peppers, squash, and broccoli. Cook for 3 to 5
minutes; drain.
Butter
1 cup
2 cup
To Assemble:
Cheese, parmesan, shredded
1 qt 1-1/2
cup
2 qt 3 cup
9. Remove rotini pans from warmer, stir in melted butter and garlic mixture.
10. Add peppers, squash, and broccoli to rotini. Toss to combine.
11. Divide parmesan cheese into both pans and toss to combine.
12. Serve immediately 3/4-cup (6-ounce spoodle) Pasta Parmesan with Vegetables for each
serving or hold in warmer, no longer than 2 hours at 135°F.
CCP: Hold at 135° F or higher.
Recipe Note: Hold no more than 2 hours at 135° F before serving. Do not make too far in
advance or it will be dry and visually unappealing.
Contribution to Meal Pattern
Meat/Meat
Alternative
Whole GrainRich
Fruit
Dark Green
Vegetable
Red/Orange
Vegetable
Legumes
Starchy
Other
Vegetable
Additional
Vegetable
Total
Vegetable
oz. eq.
oz. eq.
cups
cups
cups
cups
cups
cups
cups
cups
0.25
1.00
1/8
1/8
Nutritional Analysis Per Serving
Calories
Carbohydrates
Kcal
grams
158.00
25.90
California Fresh
Mediterranean
Trans Fat
Total Fat
Sodium
grams
grams
grams
grams
mg
8.40
1.60
0.00
2.80
89.60
Kid Rating (forks)
Hot Plate Recipes
Side Dish Recipes
Meatless or Plant-Based Recipes
Recipe #
Saturated Fat
Serving Suggestions: (The serving suggestions and/or variations of the recipe are optional and are NOT included in nutrient or
meal pattern component analysis.)
Recipe Roots (Flavor Profile)
Menu Category
Protein
68
3 Forks
District Recipe #
5/7/2015
9:31 am
Page 2 of 3
Pasta Parmesan with Vegetables
Conejo Valley Unified School District
Recipe #
68
District Recipe #
5/7/2015
9:31 am
Page 3 of 3