Vegetable Alfredo Pasta PK-8

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.

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 cooked garlic cloves, 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 for about 10 minutes, and then shock.
3. Add 1 gallon of sauce and 3lb. of pasta 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. of broccoli and 1.5lb of squash) to each hotel pan after pasta has been cooked.
6. Hot hold for service.

Note: There will be 24 portions per hotel pan.

Serving

Serving = 3/4 Cup (8oz.)