Recipe Source: BVSD
  • 100
  • 8
  • Serving Measure: OUNCES
  • Standard Yield: Scale Recipe Reset
  • Serving Description: 8 ounces weight or 3/4 cup vol
  • Nutrition Link: 80242
  • Food Category: Vegetarian
  • HACCP Process Category: Complex


Sequence Item ID Item Description Amount 1 Measure 1 +/- Amount 2 Measure 2 Total Grams

Recipe Instructions

  • Pre-Preparation Instructions:

    Recipe Source: Boulder Valley School District Food Services

    Broccoli yields 81%
    Yellow squash yields 83%

  • Preparation Instructions:

    Roast garlic using separate recipe.
    Make bechamel - melt butter, add flour and cook to a blonde roux. Add milk and 1/2 of the salt. Burr mix to incorporate. Cook for 45 min. Add parmesan and roasted garlic and burr mix again.
    Cool sauce according to HACCP.
    Cook pasta - boil water with second half of salt and cook for only 2 minutes. Shock and keep cold.
    Wash and cut veggies - small dice on squash, bite size florets on broccoli. Mix veggies together.
    Briefly steam and shock.
    Assembly = 1 gallon sauce/3 lbs. pasta per hotel pan.
    Send veggies on the side 2.5 lb. per pan (1 lb. broccoli and 1.5 lb. squash)
    24 portions per pan.

  • Serving Instructions:

    Reheat for 45 min at 350 degrees. Fold in veggies AFTER the pasta dish has been cooked. This will help the dish retain its color. Serving size = PK and elem - 6 oz spoodle/8 oz weight.

Food Groups/Meal Patterns

Fruits: 0 Vegetables Total: 0.125 Meat/Meat Alternative: 0.5 Calories: 351.34
Dark Green: 0 Milk: 0 Sat. Fat: 22.04%
Red Orange: 0 Grains: 1 Sodium: 743.24
Legumes: 0
Starchy: 0
Other: 0.125
Additional: 0

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