Main Oodles of Noodles

50 servings

Crediting:

1 cup (8 fl oz ladle) provides:

¹⁄₈ cup red/orange vegetable, ¹⁄₈ cup other vegetable, and 2 oz equivalent grains.

PrimeroEdge: SR109949

4 gal Water
1 gal + 3 qt (5 lb 8 oz) Penne pasta, whole-wheat, dry
⅔ cup Extra virgin olive oil
1 gal (6 lb) Fresh grape tomatoes, halved
¼ cup Dried basil
2 Tbsp Sea salt
1 Tbsp Ground black pepper
½ cup (4 oz) Fresh garlic, minced
1 ½ cups (7 oz) Whole-wheat flour
1 gal + ½ cup Low-sodium vegetable broth
3 qt + 1 cup (2 lb 8 oz) Fresh Swiss chard, stems removed, chopped

Heat water to a rolling boil.
Slowly add pasta. Stir constantly until water boils again.
Cook about 8 minutes or until al dente. Stir occasionally.
DO NOT OVERCOOK. Drain well.
Heat oil. In a roasting pan/square head pan (20⁷⁄₈” x 17³⁄₈” x 7”) on top of stove, sauté half of tomatoes over medium heat for 2 minutes until skins soften. DO NOT OVERCOOK. Tomatoes should maintain their shape. Reserve remaining tomatoes for step 6..
Add basil, salt, pepper, and garlic.
Sprinkle flour over tomatoes. Sauté over medium heat for an additional 1-2 minutes. When mixture begins to thicken add broth. Bring to a boil uncovered. Reduce heat to low.
Add Swiss chard and the remaining tomatoes. Simmer over low heat, uncovered, for 2 minutes or until Swiss chard is wilted. Critical Control Point: Heat to 135 °F or higher for at least 15 seconds.
Pour over pasta and serve. Critical Control Point: Hold for hot service at 135 °F or higher.
Portion with 8 fl oz ladle (1 cup).

Source: Recipes for Healthy Kids: Cookbook for Schools (USDA).