
Menu Ideas
Roasted Vegetable Lentil Penne
A veggie packed pasta dish perfect for lunch or dinner.
Yield: 56, 6oz servingsFEATURED FOOD
INGREDIENTS
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5 lbBAF Lentil Penne, complete protein – 21g Protein per 100g portion, gluten free and vegan, 58 4oz servings per case, 2/5 lb pch
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0.75 lbMushroom, sliced
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0.75 lbCarrot, shredded
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0.75 lbSquash, yellow, diced
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0.75 lbRed Pepper, julienned
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0.75 TbspGarlic, peeled, minced
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0.5 TbspOregano, dry
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0.5 TbspMrs. Dash®
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0.5 TbspPepper, ground
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1 TbspSalt
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0.5 cupOilive oil
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0.75 lbChickpea beans
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3 ozVegetable base
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1.5 qtWater
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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