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Recipes - PASTA PRIMAVERA Recipe

Recipe Name

PASTA PRIMAVERA

Submitted by jgouker
Recipe Description L50100
Quantity 100 Quantity Unit 1 CUP Servings  
Prep Time (minutes) 70 Cook Time (minutes) 60 Ready In (minutes) 130
 Recipe Nutrition ... build a NutritionPlan with our meal planner  Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
6
gallonswater
1
tablespoonsoybean oil
1
tablespoonsalt
160
ouncesrotini noodles
3
1/2
cupsall-purpose flour
12
3/4
cans (16 fl oz)tomatoes canned, diced
2
quartsorganic skim milk
2
cupsgrated parmesan
2
tablespoonsgarlic powder
3
tablespoonssalt
4
tablespoonsbasil
1
tablespoonoregano
2
tablespoonsblack pepper
5
cups, choppedzucchini
4
cups, choppedbroccoli florets
6
cups, choppedCarrots
4
cups, dicedcelery
14
cups piecesMushrooms, Sliced
7
cups, choppedOnion, chopped
1
cupparsley, chopped
4
cups, choppedgreen pepper
3/4
cupsoybean oil
10
cups, slicedRed bell pepper
Steps
Sequence Step
1ADD SALT AND OIL TO WATER, HEAT TO ROLLING BOIL.
2ADD ROTINI TO WATER AND COOK FOR 10-12 MINUTES, OR UNTIL TENDER. DRAIN. RINSE WITH COLD WATER; DRAIN THOROUGHLY. USE IMMEDIATELY IN RECIPE PREPARATION OR PLACE IN SHALLOW CONTAINERS AND COVER.
3BLEND SALAD OIL AND FLOUR TOGETHER TO FORM A ROUX; USING A WIRE WHIP, STIR UNTIL SMOOTH. COOK ROUX FOR 3 MINUTES STIRRING CONSTANTLY.
4DRAIN TOMATOES. RESERVE 1 GALLON TOMATO LIQUID. SET ASIDE FOR USE IN STEP 7.
5GRADUALLY ADD MILK AND TOMATO LIQUID ROUX WHILE STIRRING CONSTANTLY. BRING TO A BOIL. COVER; REDUCE HEAT; SIMMER 5 MINUTES OR UNTIL THICKENED, STIRRING FREQUENTLY TO PREVENT STICKING.
6ADD PARMESAN CHEESE, SALT, GARLIC POWDER, PEPPER, OREGANO AND BASIL TO THICKENED SAUCE. STIR TO BLEND WELL
7ADD TOMATOES, ONIONS, MUSHROOMS, CARROTS, ZUCCHINI, GREEN PEPPERS, CELERY, BROCCOLI AND PARSLEY TO THICKENED SAUCE. STIR, BRING TO A BOIL. COVER, REDUCE HEAT; SIMMER 7 TO 10 MINUTES UNTIL TENDER.
8ADD ROTINI TO THICKENED SAUCE AND VEGETABLE MIXTURE. HEAT TO A SIMMER WHILE STIRRING FOR 1 MINUTE TO COAT THE ROTINI WITH THE VEGETABLE SAUCE. CCP: TEMPERATURE MUST REACH 165 F. OR HIGHER FOR 15 SECONDS.
9POUR 3 GALLONS VEGETABLE ROTINI MIXTURE INTO EACH UNGREASED PAN. CCP: HOLD FOR SERVICE AT 140 F. OR HIGHER.






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