Menu Ideas
Seasoned Ratatouille Lentil Penne
A classic pasta dish packed with plant protein.
Yield: 38, 8oz servingsFEATURED FOOD
INGREDIENTS
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5 lbBAF Lentil Penne, prepared
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2 TbspGarlic, peeled minced
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5 TbspVegetable oil
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66 ozDiced canned tomatoes NSA, not drained
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0.5 cupExtra virgin olive oil
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0.25 cupItalian seasonings NSA
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1 qtCarrots, peeled, small diced
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1 TbspCrushed red pepper
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1 qtYellow onion, peeled, small diced
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2 TbspBlack pepper
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1.5 qtZucchini, medium diced
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2 TbspKosher salt
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1 qtYellow squash, medium diced
INSTRUCTIONS
- 1. Prepare penne according to directions. Toss penne with vegetable oil.
- 2. Heat EVOO until simmering, about 2 min.
- 3. Stir in carrot and onion, cook 5-8 min. Add zucchini and squash, cook 3 min. Add garlic, cook 15 secs. Add remaining ingredients, simmer 15 min.
- 4. Combine sauce with warm penne. Hold at 145° F until service.
NUTRITIONAL INFORMATION
Serving Size 227 GM
| Amount Per Serving | ||
|---|---|---|
| Calories 300 | Calories from Fat 0 | |
| % Daily Value* | ||
| Total Fat 4g | 6% | |
| Saturated Fat 0g | 0% | |
| Trans Fat 0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 420mg | 18% | |
| Total Carbohydrate 51g | 17% | |
| Dietary Fiber 7g | 0% | |
| Sugars 3g | ||
| Protein 15g | ||
* 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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