| JOBS | DRUGS | ANATOMY | DIAMONDS | HEALTH TOPICS | DISEASES | ENERGY | GEOLOGY | AIRPORTS | SEAPORTS | COUNTRIES | FLAGS | MAPS |
Pasta Primavera
Source: U.S. Department of Defence

    Custom Search
    Feedback form






img
MEAT, FISH, AND POULTRY No.L 501 00
PASTA PRIMAVERA
Yield 100
Portion 1 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
288 cal
54 g
12 g
4g
2 mg
691 mg
169 mg
Ingredient
Weight
Measure
Issue
SALT
1-1/2 oz
2-1/3 tbsp
OIL,SALAD
1/3 oz
1/3 tsp
WATER
54-1/3 lbs
6 gal 2 qts
MACARONI NOODLES,ROTINI,DRY
10 lbs
2 gal 2-7/8 qts
OIL,SALAD
5-3/4 oz
3/4 cup
FLOUR,WHEAT,GENERAL PURPOSE
14-2/3 oz
3-3/8 cup
TOMATOES,CANNED,DICED,DRAINED
19-7/8 lbs
2 gal 1 qts
MILK,EVAPORATED,SKIM,CANNED
5 lbs
2 qts 1 cup
CHEESE,PARMESAN,GRATED
7 oz
2 cup
SALT
1-2/3 oz
2-2/3 tbsp
GARLIC POWDER
5/8 oz
2 tbsp
PEPPER,BLACK,GROUND
1/2 oz
2 tbsp
OREGANO,CRUSHED
1/8 oz
1 tbsp
5/8 oz
1/4 cup 1/3 tbsp
BASIL,SWEET,WHOLE,CRUSHED
ONIONS,FRESH,CHOPPED
3-1/2 lbs
2 qts 1-7/8 cup
3-7/8 lbs
6-7/8 lbs
1 gal 1 qts
MUSHROOMS,CANNED,DRAINED
CARROTS,FRESH
2-3/4 lbs
3-1/3 lbs
2-1/2 lbs
2 qts 2 cup
2-5/8 lbs
SQUASH,ZUCCHINI,FRESH,SLICED
SQUASH,FRESH,SUMMER,SLICED
2-1/2 lbs
2 qts 2 cup
2-5/8 lbs
PEPPERS,GREEN,FRESH,CHOPPED
2 lbs
1 qts 2-1/8 cup
2-1/2 lbs
2 lbs
1 qts 2-1/8 cup
PEPPERS,RED,FRESH,CHOPPED
CELERY,FRESH,SLICED
2 lbs
1 qts 3-1/2 cup
2-3/4 lbs
2 lbs
2 qts 2-3/8 cup
3-1/4 lbs
BROCCOLI,FRESH,FLORETS
PARSLEY,DEHYDRATED,FLAKED
3/4 oz
1 cup
Method
1 Add salt and salad oil to water; heat to rolling boil.
2 Add rotini to a steam-jacketed kettle and cook for 10 to 12 minutes, or until tender. Drain. Rinse with cold water; drain
thoroughly. Use immediately in recipe preparation or place in shallow containers and cover.
3 Blend salad oil and flour together to form a roux; using a wire whip, stir until smooth. Cook roux for 3 minutes stirring constantly.
4 Drain tomatoes. Reserve 1 gal tomato liquid. Set aside for use in Step 7.
5 Reconstitute milk in water. Gradually add milk and tomato liquid roux while stirring constantly. Bring to a boil. Cover; reduce
heat; simmer 5 minutes or until thickened, stirring frequently to prevent sticking.
6 Add parmesan cheese, salt, garlic powder, pepper, oregano and basil to thickened sauce. Stir to blend well.
7 Add tomatoes, onions, mushrooms, carrots, zucchini, yellow squash, green peppers, red peppers, celery, broccoli and parsley to
thickened sauce. Stir, bring to a boil. Cover; reduce heat; simmer 7 to 10 minutes until tender.
8 Add rotini to thickened sauce and vegetable mixture. Heat to a simmer while stirring for 1 minute to coat the rotini with the
vegetable sauce. CCP: Temperature must reach 165 F. or higher for 15 seconds.
9 Pour 3 gallons vegetable rontini mixture into each ungreased pan. CCP: Hold for service at 140 F. or higher.



Please bookmark this page (add it to your favorites).
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/pasta_primavera.html
Copyright © 1995-2019 ITA all rights reserved.
Open menu Close menu Open Search Close search Open sharebox Close sharebox

Pasta Primavera

Yield: 100 Portion: 1 Cup
Calories: 288 cal
Carbohydrates: 54 g
Protein: 12 g
Fat: 4g
Cholesterol: 2 mg
Sodium: 691 mg
Calcium: 169 mg

Ingredient Weight Measure Issue
SALT 1-1/2 oz 2-1/3 tbsp
OIL,SALAD 1/3 oz 1/3 tsp
WATER 54-1/3 lbs 6 gal 2 qts
MACARONI NOODLES,ROTINI,DRY 10 lbs 2 gal 2-7/8 qts
OIL,SALAD 5-3/4 oz 3/4 cup
FLOUR,WHEAT,GENERAL PURPOSE 14-2/3 oz 3-3/8 cup
TOMATOES,CANNED,DICED,DRAINED 19-7/8 lbs 2 gal 1 qts
MILK,EVAPORATED,SKIM,CANNED 5 lbs 2 qts 1 cup
CHEESE,PARMESAN,GRATED 7 oz 2 cup
SALT 1-2/3 oz 2-2/3 tbsp
GARLIC POWDER 5/8 oz 2 tbsp
PEPPER,BLACK,GROUND 1/2 oz 2 tbsp
OREGANO,CRUSHED 1/8 oz 1 tbsp
BASIL,SWEET,WHOLE,CRUSHED 5/8 oz 1/4 cup 1/3 tbsp
ONIONS,FRESH,CHOPPED 3-1/2 lbs 2 qts 1-7/8 cup 3-7/8 lbs
MUSHROOMS,CANNED,DRAINED 6-7/8 lbs 1 gal 1 qts
CARROTS,FRESH 2-3/4 lbs 3-1/3 lbs
SQUASH,ZUCCHINI,FRESH,SLICED 2-1/2 lbs 2 qts 2 cup 2-5/8 lbs
SQUASH,FRESH,SUMMER,SLICED 2-1/2 lbs 2 qts 2 cup 2-5/8 lbs
PEPPERS,GREEN,FRESH,CHOPPED 2 lbs 1 qts 2-1/8 cup 2-1/2 lbs
PEPPERS,RED,FRESH,CHOPPED 2 lbs 1 qts 2-1/8 cup
CELERY,FRESH,SLICED 2 lbs 1 qts 3-1/2 cup 2-3/4 lbs
BROCCOLI,FRESH,FLORETS 2 lbs 2 qts 2-3/8 cup 3-1/4 lbs
PARSLEY,DEHYDRATED,FLAKED 3/4 oz 1 cup

Method:
1 Add salt and salad oil to water; heat to rolling boil.
2 Add rotini to a steam-jacketed kettle and cook for 10 to 12 minutes, or until tender. Drain. Rinse with cold water; drain
thoroughly. Use immediately in recipe preparation or place in shallow containers and cover.
3 Blend salad oil and flour together to form a roux; using a wire whip, stir until smooth. Cook roux for 3 minutes stirring constantly.
4 Drain tomatoes. Reserve 1 gal tomato liquid. Set aside for use in Step 7.
5 Reconstitute milk in water. Gradually add milk and tomato liquid roux while stirring constantly. Bring to a boil. Cover; reduce
heat; simmer 5 minutes or until thickened, stirring frequently to prevent sticking.
6 Add parmesan cheese, salt, garlic powder, pepper, oregano and basil to thickened sauce. Stir to blend well.
7 Add tomatoes, onions, mushrooms, carrots, zucchini, yellow squash, green peppers, red peppers, celery, broccoli and parsley to
thickened sauce. Stir, bring to a boil. Cover; reduce heat; simmer 7 to 10 minutes until tender.
8 Add rotini to thickened sauce and vegetable mixture. Heat to a simmer while stirring for 1 minute to coat the rotini with the
vegetable sauce. CCP: Temperature must reach 165 F. or higher for 15 seconds.
9 Pour 3 gallons vegetable rontini mixture into each ungreased pan. CCP: Hold for service at 140 F. or higher.

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/pasta_primavera.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence