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

Industry News & Opinion

University of St. Thomas in St. Paul, Minn., has replaced a fajita bar in one of its dining halls with a superfoods bar, Tommie Media reports.

Aiming to provide more options for athletes and students with dietary restrictions, the new bar offers diners a choice of protein with a variety of toppings, such as beans, fruit, couscous and quinoa.

The superfoods bar has made a few appearances on campus since it was first tried for the school’s football players last summer.

“Word of mouth is getting out, and every day I get a few more people,” Ryan Carlson, a cook at the...

Sponsored Content
gluten free diet

From Stouffer’s.

A large part of menuing allergen-friendly cuisine is deciding which gluten-free items to serve.

In particular, college dining hall operators must decide whether to make gluten-free items in-house or to order gluten-free items from a manufacturer. Some factors to consider are: the size of the university, the demand for gluten-free options,and the ability to have separate gluten-free storage and workspaces in the university dining hall kitchen.

According to FoodService Director , 77% of college and university operators purchase their gluten-free...

Industry News & Opinion

Reading Hospital in West Reading, Pa., is using robots to help deliver patient meals, BCTV reports.

The eight robots, named TUGs, will be used to transport meals from the hospital’s nutrition services department to patient floors at Reading HealthPlex for Advanced Surgical & Patient Care.

Moving at three miles per hour, the robots will follow preprogrammed routes to the HealthPlex, where room ambassadors will remove room service carts from the TUGs and deliver them to patients. The TUGs will then return to nutrition services with dirty dishes for cleaning.

The...

Industry News & Opinion

Sodexo has partnered with fast casual Blaze Pizza to offer the chain’s signature pizzas, salads, beverages and desserts at select venues served by Sodexo, including colleges and universities.

Bill Lacey, senior vice president of marketing at Sodexo, said that Blaze’s growth in the fast-casual sector drove the partnership. Blaze opened its first unit in 2012 near the University of California at Irvine. Its pizzas are flash fired, cooking in under 180 seconds, according to the chain—a selling point for busy customers.

FSD Resources