Pasta with Carrot Marinara Sauce

Menu Part: 
Entree
Cuisine Type: 
Italian
Serves: 
16 servings

Add a little stealth health to classic pasta with marinara with this recipe, which infuses the sauce with puréed baby carrots. This recipe also features diced onion, fresh basil and chopped garlic.

Ingredients

4 oz. olive oil blend
12 oz. diced onion
1⁄2 lb. puréed baby carrots  
1⁄2 oz. chopped garlic
31⁄2 lb. diced tomato in purée
1⁄2 oz. chiffonade fresh basil
Black pepper
16 portions cooked pasta

Steps

1. Heat oil, and sauté onions and carrots until soft.

2. Add garlic, and sauté until caramelized, about 5 minutes.

3. Add tomatoes and basil, reduce to a simmer and cook about 35 minutes. Season to taste with pepper and serve with heated pasta.

Recipe by The University of New Hampshire, Durham

More From FoodService Director

Industry News & Opinion

The University of Maryland will begin offering weekly specials at all of its dining halls this semester, The Diamond Back reports.

The weekday specials will allow Dining Services to offer past menu items that students miss as well as new dishes students have been requesting, according to a spokesperson.

Students can find out which specials are being offered each week via dining hall table tents as well as through Dining Services’ social media. During select weeks, the specials may reflect a particular theme, such as Taste of the South.

Read the full story via...

Managing Your Business
hand chip card

Between menu planning, budgets and the other myriad concerns FSDs face, it’s easy to overlook the simple ID and/or cash cards issued to diners. But making the choice to upgrade technology can unlock the potential of these once-humble cards: They can be room keys, event tickets and, perhaps most importantly, a needed additional layer of security.

That’s the future of student IDs at the University of Notre Dame, which will switch from magnetic strip cards to chip-based ones in August 2017. “Traditionally, the ID cards have been used as point-of-entry access for dining operations,”...

Menu Development
salad chicken

Vegetables and grains have stepped into the spotlight, thanks to the “flipping the plate” trend, but protein is still an important part of a balanced diet. Sources including meat, cheese, nuts, and meat alternatives such as tofu and tempeh can and should still be on the plate—albeit as a side dish or topping rather than the main event.

“Whatever we do [as FSDs] needs to be rooted in the culture, and today’s culture is all about healthy eating and plant-focused meals,” says Chris Studtmann, executive chef at Northwestern University in Evanston, Ill. “A recipe is an idea; culture is...

Ideas and Innovation
hibachi grill cooking

We saw in 2016 that many operators were trying to have some type of display cooking in their food operation. We installed a hibachi grill this fall, and within three months we had 300 residents and guests make reservations. We also use our hibachi grill for cooking classes twice a month, where our hibachi chef Abby Kramer does an excellent job teaching different cuisines. We have received so many compliments that we have decided to get another hibachi grill for a different dining venue in 2017.

FSD Resources