
Menu Ideas
Lentil Penne Primavera Bowl
Lentil Penne lightly tossed in olive oil and served with a medley of vegetables.
Yield: 22, 8-oz servingsFEATURED FOOD
INGREDIENTS
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5 lbBAF Lentil Penne, prepared
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5 TbspVegetable oil
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2 cupExtra virgin olive oil
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2 TbspGarlic, peeled, thinly sliced
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2 TbspKosher salt
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1 TbspBlack pepper, medium grind
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1 TbspRed pepper flakes
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8 cupZucchini, medium dice
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8 cupGrape tomatoes, halved
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2 cupParmesan cheese, grated
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0.25 cupItalian parsley, stems removed, roughly chopped
INSTRUCTIONS
- 1. Prepare penne according to directions. Toss penne with vegetable oil.
- 2. For Aglio Ollio: In a medium sauce pan over medium heat add EVOO and garlic. Cook for 5 mins until garlic just begins to turn golden. Remove from heat and add salt, black pepper, and red pepper flake. Stir.
- 3. Preheat oven to 350°F. On a full baking sheet, lined with parchment spread zucchini and halved grape tomatoes. Generously spray with pan spray and cook in 350° F oven for 15 mins. Vegetables should be caramelized and tender.
- 4. Combine Aglio Ollio sauce with warm penne and fold in roasted zucchini, tomatoes, parmesan, and chopped parsley. Hold at 145° F for service.
NUTRITIONAL INFORMATION
Serving Size 8 oz
Amount Per Serving | ||
---|---|---|
Calories 570 | Calories from Fat 0 | |
% Daily Value* | ||
Total Fat 22g | 33% | |
Saturated Fat 4g | 20% | |
Trans Fat 0g | ||
Cholesterol 10mg | 3% | |
Sodium 360mg | 15% | |
Total Carbohydrate 69g | 23% | |
Dietary Fiber 7g | 0% | |
Sugars 1g | ||
Protein 25g |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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