Vegetable Alfredo Pasta (Pre K-8)

Yields

• Broccoli: 81%
• Yellow squash: 83%

Pre-Preparation

1. Roast the garlic:
   1. Preheat oven to 350°F.
   2. Cut the garlic bulb in half across the equator, then wrap in foil.
   3. Roast at 350°F for about 1 hour until golden brown and soft.
   4. Once cool enough to handle, peel the garlic cloves.
2. Make the béchamel:
   1. Melt butter, add flour, and cook to a blonde roux.
   2. Add milk and half of the salt.
   3. Burr mix to incorporate.
   4. Add parmesan and the roasted garlic cloves; burr mix again.
   5. Set sauce aside.
3. Wash and cut vegetables:
   1. Dice the yellow squash.
   2. Cut broccoli into bite-sized florets.
4. Preheat oven to 350°F.

Preparation

1. Cook pasta in boiling water seasoned with the remaining salt for only 2 minutes; set aside.
2. Mix the vegetables together, briefly steam for about 10 minutes, then shock and drain.
3. Add 3 lb of pasta and 1 gallon of béchamel per hotel pan and mix.
4. Heat pans at 350°F for 30–45 minutes, or until internal temperature reaches 165°F.
5. Fold in 2.5 lb vegetables per pan (1 lb broccoli and 1.5 lb squash).
6. Hot hold for service.

Serving

• Serving = 3/4 cup (8 oz)
• 1 hotel pan = 24 servings

Recipe Source: Boulder Valley School District Food Services