RECIPE DETAILS
Item ID: HK2228
Serving Description: 1 Cup
Food Category: Vegetarian
HACCP Process Category: SameDay
RECIPE DETAILS
Item ID: HK2228
Serving Description: 1 Cup
Food Category: Vegetarian
HACCP Process Category: SameDay
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Pre-Preparation
Sourced via partnership with the CIA Healthy Kids Collaborative
Great Northern Beans Yield = 62.27% (1 No. 10 can at 110 oz = about 68.5 oz or about 8 1/8 cups)
Tomato Yield = 87%
1. Wash tomatoes, spinach, garlic, and basil.
1. Drain and rinse beans.
2. Mince garlic.
3. Chop spinach and basil.
4. Dice tomatoes.
Preparation
Prepare the Pasta:
1. Bring water and salt (1 Tbsp per quart of water) to a rolling boil in a large stock pot, tilt skillet, or kettle on high heat.
2. Stir in pasta and return to boil. Boil for 8-10 minutes or until al dente.
Prepare the sauce:
1. In a large pot, heat the cannellini beans, lemon juice, oil, and garlic for 10 minutes or until the sauce reaches at least 165 degrees F.
2. Add to the hot penne pasta, spinach, basil and tomatoes.
Combine sauce and pasta:
1. Mix everything until well combined.
2. Weigh out 8.17 lbs. per 2-inch hotel pan.
Serving
1 Hotel Pan (2 inch) = 30 portions at 8oz each
Serving = 1 cup utilizing an 8 oz solid spoodle
Food Groups/Meal Patterns
Recipe Analysis:
Servings per meal pattern are based on default serving size and measure:
| Fruits: 0 | Vegetables Total: 0.125 | Meat/Meat Alternative: 0.5 | Calories: 195.9 |
| Dark Green: 0 | Milk: 0 | Sat. Fat: 1.9% | |
| Red Orange: 0 | Grains: 1 | Sodium: 15.52 | |
| Legumes: 0 | |||
| Starchy: 0 | |||
| Other: 0 | |||
| Additional: 0.125 |
