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
Ingredients
Oodles of Noodles
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 |
Oodles of Noodles Directions
- 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).
Notes
Source: Recipes for Healthy Kids: Cookbook for Schools (USDA).