Roasted Vegetable Lentil Penne

BAF Lentil Penne

5 lb

BAF Lentil Penne, complete protein – 21g Protein per 100g portion, gluten free and vegan, 58 4oz servings per case, 2/5 lb pch
0.75 lb

Mushroom, sliced
0.75 lb

Carrot, shredded
0.75 lb

Squash, yellow, diced
0.75 lb

Red Pepper, julienned
0.75 Tbsp

Garlic, peeled, minced
0.5 Tbsp

Oregano, dry
0.5 Tbsp

Mrs. Dash®
0.5 Tbsp

Pepper, ground
1 Tbsp

Salt
0.5 cup

Oilive oil
0.75 lb

Chickpea beans
3 oz

Vegetable base
1.5 qt

Water

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.

Amount Per Serving

Calories 360

Calories from Fat 0

% Daily Value*

Total Fat 4.8g

Saturated Fat 0.3g

Trans Fat 0g

Cholesterol 0mg

Sodium 460mg

19%

Total Carbohydrate 55g

18%

Dietary Fiber 7.3g

Sugars 3.3g

Protein 22g

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