Menu Ideas

Roasted Vegetable Lentil Penne (UConn Foodservice)

Yield: 56, 6oz servings

INSTRUCTIONS

  • 1. Par-cook lentil pasta according to directions. Drain well. Chill and refrigerate.
  • 2. In a large bowl, blend vegetables, garlic, spices and oil. Allow to marinate 1 hour.
  • 3. Pre-heat oven to 425F. Spray 2” hotel pan with pan spray.
  • 4. Into steamtable pan add vegetable mixture. Roast 15-20 min. Do not overcook.
  • 5. Steam cooked lentil penne according to directions in a 4” steamtable pan.
  • 6. Add roasted vegetables and chickpeas to pasta. Blend well.
  • 7. Mix mirepoix base and hot water to make a stock. Add hot stock to vegetable and pasta mixture. Hold hot for serving.

NUTRITIONAL INFORMATION

Serving Size 6 OZ

Amount Per Serving
Calories 360 Calories from Fat 0
% Daily Value*
Total Fat 4.8g 7%
Saturated Fat 0.3g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 460mg 19%
Total Carbohydrate 55g 18%
Dietary Fiber 7.3g 0%
Sugars 3.3g
Protein 22g

* 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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