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Italian Broccoli Pasta
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 189 00
ITALIAN BROCCOLI PASTA
Yield 100
Portion 11 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
464 cal
90 g
21 g
4g
5 mg
1382 mg
278 mg
Ingredient
Weight
Measure
Issue
COOKING SPRAY,NONSTICK
2 oz
1/4 cup 1/3 tbsp
ONIONS,FRESH,CHOPPED
8-1/2 lbs
1 gal 2 qts
9-1/2 lbs
TOMATOES,CANNED,DICED,DRAINED
46-1/4 lbs
5 gal 1 qts
TOMATO PASTE,CANNED
2-7/8 lbs
1 qts 1 cup
SUGAR,GRANULATED
10-5/8 oz
1-1/2 cup
SALT
5-1/8 oz
1/2 cup
GARLIC POWDER
2-3/8 oz
1/2 cup
PEPPER,BLACK,GROUND
1-1/4 oz
1/4 cup 1-2/3 tbsp
BASIL,DRIED,CRUSHED
1-1/4 oz
1/2 cup
OREGANO,CRUSHED
1-1/4 oz
1/2 cup
THYME,GROUND
1/3 oz
2 tbsp
BROCCOLI,FROZEN,SPEARS,THAWED,1/2""
31 lbs
5 gal 2-1/2 qts
WATER
83-5/8 lbs
10 gal
2-1/2 oz
1/4 cup 1/3 tbsp
SALT
MACARONI NOODLES,ROTINI,DRY
16-2/3 lbs
4 gal 2 qts
ONIONS,GREEN,FRESH,CHOPPED
1-1/2 lbs
1 qts 2-3/4 cup
1-2/3 lbs
CHEESE,PARMESAN,GRATED
1-1/3 lbs
1 qts 2 cup
Method
1 Spray steam jacketed kettle with non-stick spray. Add onions. Stir well. Cover; cook 10 minutes or until onions are tender,
stirring constantly.
2 Add tomatoes, tomato paste, sugar, salt, garlic powder, pepper, basil, oregano, and thyme to onions. Bring to a boil; reduce heat;
simmer 25 to 30 minutes; stirring occasionally.
3 Add broccoli; stir well; return to a simmer; simmer 3 to 5 minutes or until thoroughly heated. Do not overcook. CCP: Hold for
service at 140 F. or higher.
4 Add salt to water; heat to a rolling boil. Slowly add rotini while stirring constantly until water boils again. Cook 10 to 12 minutes
or until tender; stir occasionally. Drain. Rinse with warm water; drain thoroughly.
5 Each portion: Ladle 1-1/4 cups of tomato-broccoli sauce over 1-1/4 cups rotini. Sprinkle 1 tablespoon green onion and 1
tablespoon parmesan cheese over top of each portion.



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Italian Broccoli Pasta

Yield: 100 Portion: 11 Ounces
Calories: 464 cal
Carbohydrates: 90 g
Protein: 21 g
Fat: 4g
Cholesterol: 5 mg
Sodium: 1382 mg
Calcium: 278 mg

Ingredient Weight Measure Issue
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp
ONIONS,FRESH,CHOPPED 8-1/2 lbs 1 gal 2 qts 9-1/2 lbs
TOMATOES,CANNED,DICED,DRAINED 46-1/4 lbs 5 gal 1 qts
TOMATO PASTE,CANNED 2-7/8 lbs 1 qts 1 cup
SUGAR,GRANULATED 10-5/8 oz 1-1/2 cup
SALT 5-1/8 oz 1/2 cup
GARLIC POWDER 2-3/8 oz 1/2 cup
PEPPER,BLACK,GROUND 1-1/4 oz 1/4 cup 1-2/3 tbsp
BASIL,DRIED,CRUSHED 1-1/4 oz 1/2 cup
OREGANO,CRUSHED 1-1/4 oz 1/2 cup
THYME,GROUND 1/3 oz 2 tbsp
BROCCOLI,FROZEN,SPEARS,THAWED,1/2"" 31 lbs 5 gal 2-1/2 qts
WATER 83-5/8 lbs 10 gal
SALT 2-1/2 oz 1/4 cup 1/3 tbsp
MACARONI NOODLES,ROTINI,DRY 16-2/3 lbs 4 gal 2 qts
ONIONS,GREEN,FRESH,CHOPPED 1-1/2 lbs 1 qts 2-3/4 cup 1-2/3 lbs
CHEESE,PARMESAN,GRATED 1-1/3 lbs 1 qts 2 cup

Method:
1 Spray steam jacketed kettle with non-stick spray. Add onions. Stir well. Cover; cook 10 minutes or until onions are tender,
stirring constantly.
2 Add tomatoes, tomato paste, sugar, salt, garlic powder, pepper, basil, oregano, and thyme to onions. Bring to a boil; reduce heat;
simmer 25 to 30 minutes; stirring occasionally.
3 Add broccoli; stir well; return to a simmer; simmer 3 to 5 minutes or until thoroughly heated. Do not overcook. CCP: Hold for
service at 140 F. or higher.
4 Add salt to water; heat to a rolling boil. Slowly add rotini while stirring constantly until water boils again. Cook 10 to 12 minutes
or until tender; stir occasionally. Drain. Rinse with warm water; drain thoroughly.
5 Each portion: Ladle 1-1/4 cups of tomato-broccoli sauce over 1-1/4 cups rotini. Sprinkle 1 tablespoon green onion and 1
tablespoon parmesan cheese over top of each portion.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/meat_fish_and_poultry/italian_broccoli_pasta.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence