RECIPE DETAILS
Item ID: 1986938
Serving Description: 1 Cup
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Vegetarian
Allergens: Wheat
RECIPE DETAILS
Item ID: 1986938
Serving Description: 1 Cup
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Vegetarian
Allergens: Wheat
MAINTENANCE: The export function to download the recipes is currently unavailable. Please use print screen in the meantime. Recipes and crediting may be incomplete. Please verify using your own process before implementing. We’re working to resolve this quickly; we apologize for the inconvenience and appreciate your patience. Questions? Contact us at tlb@chefannfoundation.org.
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Yields
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Great Northern beans: 62.27% (1 No. 10 can at 110 oz → ~68.5 oz, ~8 1/8 cups)
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Tomatoes: 87%
Pre-Preparation
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Wash tomatoes, spinach, garlic, and basil.
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Drain and rinse beans.
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Mince garlic.
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Chop spinach and basil.
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Dice tomatoes.
Preparation
Prepare the pasta:
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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.
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Stir in pasta; return to a boil and cook 8–10 minutes, or until al dente.
Prepare the sauce:
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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.
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Add the hot bean mixture to the hot penne along with spinach, basil, and tomatoes.
Combine sauce and pasta:
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Mix until well combined.
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Weigh out 8.17 lb per 2-inch hotel pan.
Serving
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1 two-inch hotel pan = 30 portions at 8 oz each
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Serving = 1 cup (use an 8 oz solid spoodle)
Recipe Source: Sourced via partnership with the CIA Healthy Kids Collaborative
Food Groups/Meal Patterns
Based on default serving size and measure.
PLEASE NOTE: Crediting is under maintenance, and may be incomplete. Please double check using your own crediting process before implementing in a menu.
| 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 | ½ 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 |
