BAF Lentil PenneMore Details
12 lb + 8 ozLentil Penne, dry
2 lb + 9 ozCarrots, raw, shredded
4 lb + 6 ozBroccoli, fresh, chopped
3 lb + 12 ozBlack olives, canned, sliced
7 lb + 11 ozPepperoni, thawed, sliced, cut into quarters
3 lb + 2 ozMozzarella cheese, lite, shredded (USDA or commercial)
3 qt + 0.5 cupItalian dressing, reduced calorie, prepared
- 1. Using a large pot, boil 12 1/2 gallons of water. Cook pasta for 11 minutes. Stir frequently. Strain and rinse with cold water immediately. OR: Using 2 - 12” x 20” x 4” steamtable pans, add enough hot water to cover pasta by 1/2-inch or more and stir. Steam uncovered 18-21 minutes (to desired tenderness), strain immediately, rinse with cold water. Cool in the refrigerator.
- 2. Combine pasta, carrots, broccoli, olives, pepperoni, and cheese.
- 3. Toss with dressing to coat. Serve chilled.
Serving Size 1.5 cup
|Amount Per Serving|
|Calories 378||Calories from Fat 0|
|% Daily Value*|
|Total Fat 12g||18%|
|Saturated Fat 3g||15%|
|Trans Fat 0g|
|Total Carbohydrate 45g||15%|
|Dietary Fiber 4g||0%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Credit as Legume Vegetable: 1.5 oz eq M/MA, 1/2 cup Legume, 1/4 cup Dark Green, 1/8 cup Red/Orange, 1/8 cup Other OR Credit as M/MA: 3.5 oz eq M/MA, 1/4 cup Dark Green, 1/8 cup Red/Orange, 1/8 cup Other
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