Recipe Name PASTA PRIMAVERA Submitted by jgouker Recipe Description L50100 Quantity 100 Quantity Unit 1 CUP Prep Time (minutes) 70 Cook Time (minutes) 60 Ready In (minutes) 130

Ingredients Amount Measure Ingredient 6 gallons water 1 tablespoon soybean oil 1 tablespoon salt 160 ounces rotini noodles 3 1/2 cups all-purpose flour 12 3/4 cans (16 fl oz) tomatoes canned, diced 2 quarts organic skim milk 2 cups grated parmesan 2 tablespoons garlic powder 3 tablespoons salt 4 tablespoons basil 1 tablespoon oregano 2 tablespoons black pepper 5 cups, chopped zucchini 4 cups, chopped broccoli florets 6 cups, chopped Carrots 4 cups, diced celery 14 cups pieces Mushrooms, Sliced 7 cups, chopped Onion, chopped 1 cup parsley, chopped 4 cups, chopped green pepper 3/4 cup soybean oil 10 cups, sliced Red bell pepper Steps Sequence Step 1 ADD SALT AND OIL TO WATER, HEAT TO ROLLING BOIL. 2 ADD 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. 3 BLEND SALAD OIL AND FLOUR TOGETHER TO FORM A ROUX; USING A WIRE WHIP, STIR UNTIL SMOOTH. COOK ROUX FOR 3 MINUTES STIRRING CONSTANTLY. 4 DRAIN TOMATOES. RESERVE 1 GALLON TOMATO LIQUID. SET ASIDE FOR USE IN STEP 7. 5 GRADUALLY 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. 6 ADD PARMESAN CHEESE, SALT, GARLIC POWDER, PEPPER, OREGANO AND BASIL TO THICKENED SAUCE. STIR TO BLEND WELL 7 ADD 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. 8 ADD 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. 9 POUR 3 GALLONS VEGETABLE ROTINI MIXTURE INTO EACH UNGREASED PAN. CCP: HOLD FOR SERVICE AT 140 F. OR HIGHER.