RECIPE DETAILS
Item ID: 2002146
Serving Size: 1 Cup (5 oz.)
HACCP Process Category:
#3 - Complex Food Preparation
Food Category: Grains
Attributes: Salads, Pasta, Noodles, Vegetarian, Beans, Peas, Lentils
Allergens: Eggs, Milk, Soy, Wheat
RECIPE DETAILS
Item ID: 2002146
Serving Size: 1 Cup (5 oz.)
HACCP Process Category:
#3 - Complex Food Preparation
Food Category: Grains
Attributes: Salads, Pasta, Noodles, Vegetarian, Beans, Peas, Lentils
Allergens: Eggs, Milk, Soy, 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
- Zucchini: 86%
- Yellow Squash: 83%
- Tomatoes: 87%
- Green Onion: 83%
- Peas (frozen): 98%
Pre-Preparation
- Prepare the vegetables:
- Wash produce as needed.
- Slice the top ends off the zucchini, then dice into medium 1/2-inch cubes.
- Slice the top ends off the yellow squash, then dice into small 1/2-inch cubes.
- Remove the top stem/core from tomatoes, then dice into 1/2-inch cubes.
- Remove stems and seeds from bell peppers, then dice into 1/4-inch cubes.
- Thinly slice green onion.
- Finely chop parsley.
- Prepare the dressing:
- Whisk together yogurt, mayo, lemon juice, garlic powder, green onion, and parsley.
- Set aside and keep refrigerated at or below 41°F.
Preparation
- In a large pot, steam kettle, or tilt skillet set on high heat, bring the water to a rolling boil.
- Add salt to the water (ratio of 1/8 cup salt per 1 gallon water).
- Add pasta and stir to avoid clumping.
- Cook pasta for about 6-8 minutes or until al dente (time will vary based on factors such as altitude).
- Drain the pasta into a colander.
- While the pasta is still hot, add frozen peas, zucchini, yellow squash, and bell peppers to gently cook the vegetables.
- Spread pasta and vegetables on sheet pans to cool completely per HACCP procedures.
- When the pasta is completely cooled, add the yogurt dressing and mix well.
- Portion about 10 lbs of pasta and yogurt dressing into each 2-inch hotel pan.
- Serve chilled at or below 41°F.
Serving
Serving size: 1 cup (5 oz)
Suggested serving utensil: spoodle
Servings per pan: 33
Suggestion: Add 7 lbs 11 oz of pre-cooked chicken thigh meat per 100 servings to contribute 1 oz MMA to the meal pattern.
Recipe Source
Sourced by Danone North America
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, Beans, Peas, & Lentils | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | ⅛ cups |
| Vegetables, Additional | ⅛ cups |
| Grains | 1.25 oz eq |
| Meat/Meat Alternatives | 0 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 175.70 kcal |
| Total Fat | 4.56 gm |
| Saturated Fat | 0.65 gm |
| Trans Fat | 0.00* gm |
| Sodium | 112.37 mg |
| Carbohydrates | 30.20 gm |
| Fiber | 5.73 gm |
| Sugars | 2.67* gm |
| Added Sugars | 0.00* gm |
Discover More
Menu Development
When we change from ready-to-heat foods to fresh foods in the context of menu planning, letting go of prior presumptions is important. Determining the amount of choices and how many per each age group are examples of menu planning challenges. Efficient, fiscally sustainable scratch-cooking programs are reducing choices in favor of fresh flavors.
