Garden Wonder Pasta

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
24 servings

Getting enough protein can be a challenge for vegans and vegetarians, but in this dish, quinoa, whole grain pasta and garbanzo beans combine to provide complete protein without the addition of meat or dairy products. An assortment of other vegetables—zucchini, mushrooms, corn, tomatoes, celery and red onions—add color and flavor.

Ingredients

4 lb. whole grain penne
3 cups quinoa
6 cups vegetable stock or broth
8 tbsp. olive oil
3 cups diced red onions
3 cups diced celery
3 cups sliced shiitake mushrooms
3 cups cooked garbanzo beans, rinsed
3 ears corn, roasted and kernels removed
3 jalapeño peppers, roasted and diced
1 1/2 cups diced zucchini
3 cups grape tomatoes
3 tbsp. chopped fresh basil
3 tbsp. chopped fresh cilantro or lemon balm
3 tsp. grated lemon zest
3 cups Calabrese pasta sauce
Salt and pepper, to taste
Shredded Parmesan cheese (optional)

Steps

  1. Cook penne for half the time indicated on package; drain and drizzle with a little olive oil to prevent sticking. Cool in blast chiller or walk-in and use within several hours.
  2. In large saucepan, bring stock to a boil. Add quinoa; cook al dente and spread on a sheet pan to cool.
  3. In large skillet, heat olive oil. Add onions, celery and mushrooms; cook until tender. Remove from heat and stir in beans, corn, jalapeños, zucchini, tomatoes, basil, cilantro and lemon zest. Let cool and refrigerate until needed. 
  4. Per serving, to order: Warm pasta sauce. Reheat 1 cup penne in simmering water. In skillet, combine pasta, 1/2 cup cooked quinoa and 1 1/2 cups vegetable mixture. Heat through, seasoning with salt and pepper. Plate 2 tbsp. sauce in a bowl; top with pasta mixture and sprinkle with Parmesan.
Source: Recipe and photo courtesy of Barilla Food Service

More From FoodService Director

Managing Your Business
umass amherst food

Restaurateurs in Amherst, Mass., aren’t happy with UMass Dining .

Registered dietitian Dianne Sutherland told local NBC affiliate WWLP News in May that the high quality of food served on campus means students aren’t visiting neighborhood eateries as frequently as those businesses might like.

“Even our vendors who we work with, they get complaints from the restaurants that students are staying on campus,” she said. “They are already paying for the food; why should they [go] off campus to eat?” More than 19,000 Amherst students are on a meal plan—6,000 of whom live off campus...

Ideas and Innovation
lettuce eat dining

Forced to battle crumbling infrastructure and a constant churn of trends, sometimes the best way to save a foodservice operation is to change it entirely. As Steve Mangan, director of dining at the University of Michigan, puts it, “At some point when your building starts to fail, the cost of maintenance stands out.” But for operators with limited budgets, the challenge is discerning the right time to do so—and how far to take it.

At Jefferson High School, change came because little worked anymore. The Cedar Rapids, Iowa, school’s cafeteria hadn’t been updated since 1957; students...

Managing Your Business
farmer produce

The seeds of farm-to-table 2.0 have officially blown into noncommercial foodservice. Since the movement has caught the attention of the segment during the past decade, operators have broadened agricultural collaborations outside of just supply. As a result, a new strain of the movement has been created that treats farms as allies in events, training and innovative growing systems.

The 500-bed Overlook Medical Center in Summit, N.J., didn’t start out sourcing produce from local farms; instead, it administered its own growing programs, including an on-site garden and honeybee apiary...

Ideas and Innovation
fsd screenshot web

A full year has passed since we redesigned FoodService Director magazine, taking the publication from its longtime tabloid dimensions to a more convenient size and more creative design, and recasting the content to provide actionable, peer-to-peer insights and ideas for FSDs.

Now we are thrilled to announce that we’ve extended the makeover to our website as well. The new FoodServiceDirector.com has been redesigned to be more engaging and even easier to use. We’ve made it faster to find information, from recipes to HR best practices, that will help you run your facility better....

FSD Resources