RECIPE DETAILS
Item ID: 1986938
Serving Size: 1 Cup
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Vegetarian
Allergens: Wheat
RECIPE DETAILS
Item ID: 1986938
Serving Size: 1 Cup
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Vegetarian
Allergens: Wheat
Ingredients
To scale a recipe, change the “Standard Yield” number, then click the “Scale” button. To return to the default standard batch size, click the “Reset” button. We recommend scaling batch sizes to be compatible with your equipment and operational model. Since seasonings are particularly affected by increased scaling, we recommend taste-testing as you increase quantities.
Ingredients list for this recipe is unavailable.
Ingredients used in the recipes are commonly found USDA Foods or commercially available products. All ingredients for each recipe are listed in “As purchased” quantities. Ingredient yields from USDA’s Food Buying Guide can be found at the top of the Recipe Instructions when applicable.
Instructions
Yields
- Great Northern beans: 62.27% (1 No. 10 can at 110 oz → ~68.5 oz, ~8 1/8 cups)
- Tomatoes: 87%
Pre-Preparation
- Wash tomatoes, spinach, garlic, and basil.
- Drain and rinse beans.
- Mince garlic.
- Chop spinach and basil.
- Dice tomatoes.
Preparation
Prepare the pasta:
- Bring water and salt (1 Tbsp per quart of water) to a rolling boil in a large stock pot, tilt skillet, or kettle over high heat.
- Stir in pasta; return to a boil and cook 8–10 minutes, or until al dente.
Prepare the sauce:
- In a large pot, heat the great northern beans, lemon juice, oil, and garlic for 10 minutes, or until the sauce reaches at least 165°F.
- Add the hot bean mixture to the hot penne along with spinach, basil, and tomatoes.
Combine sauce and pasta:
- Mix until well combined.
- Weigh out 8.17 lb per 2-inch hotel pan.
Serving
- 1 two-inch hotel pan = 30 portions at 8 oz each
- Serving = 1 cup (use an 8 oz solid spoodle)
Recipe Source: Sourced via partnership with the CIA Healthy Kids Collaborative
We recommend that any recipe selected for use in your district be tested in your kitchens before adding it to your menu. Recipe testing ensures that the methods and yields are compatible when prepared with your equipment. Since seasonings are particularly affected by scaling recipes, we highly recommend taste testing as you adjust quantities.
Food Groups/Meal Patterns
Based on default serving size and measure.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | 0 cups |
| Vegetables, Red/Orange | 0 cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | 0 cups |
| Vegetables, Additional | ⅛ cups |
| Grains | 1 oz eq |
| Meat/Meat Alternatives | 0.5 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 182.27 kcal |
| Total Fat | 5.00 gm |
| Saturated Fat | 0.61 gm |
| Trans Fat | 0.00* gm |
| Sodium | 76.42 mg |
| Carbohydrates | 30.22 gm |
| Fiber | 6.88 gm |
| Sugars | 1.47 gm |
| Added Sugars | 0.00* gm |
