Vegetable Alfredo Pasta 9-12

Instructions

Pre-Preparation

Recipe Source: Boulder Valley School District Food Services

Broccoli yields 81%
Yellow squash yields 83%

1. Roast garlic:
a. Preheat oven to 350 degrees.
b. Cut garlic bulb in half across the equator then wrap in foil.
c. Roast at 350 degrees for about an hour until golden brown and soft.
d. Once cooled enough to touch, peel the garlic cloves and mince.

2. Make bechamel:
a. Melt butter, add flour, and cook to a blonde roux.
b. Add milk and 1/2 of the salt.
c. Burr mix to incorporate.
d. Add parmesan and minced garlic, burr mix again.
e. Set sauce aside.

3. Wash and cut vegetables:
a. Small dice squash.
b. Cut broccoli into bite size florets.

4. Preheat oven to 350 degrees F.

Preparation

1. Cook pasta by boiling water with second half of salt and cook for only 2 minutes. Set aside.
2. Mix veggies together, briefly steam, and then shock.
3. Add 3lb. of pasta and 1 gallon of sauce per hotel pan.
4. Heat pasta for 30-45 minutes at 350 degrees or until internal temperature reaches 165 degrees F.
5. Fold in 2.5lb of vegetables (1lb broccoli and 1.5lb squash) per pan after pasta has been cooked.

Note: There is 18 servings per hotel pan.

Serving

Serving = 1 Cup (10oz.)