Tuscan Bean and Basil Penne

Grains
2 oz.

Dark Green Veg
1/8 cup

Red/
Orange Veg
1/8 cup

Meat/Alt
1.5 oz.

Yield: 100 servings

Ingredients

Penne Pasta, whole wheat

11 ¾ pounds

Beans, cannellini, white kidney, canned, drained

5 #10 cans

(21 ½ pounds, drained)

Lemon juice

8 ounces

Canola/olive oil blend

1 ¾ pound

Garlic, raw, peeled, chopped

14 ounces

Spinach, baby leaves, raw

5 ¼ pounds

Basil, finely chopped

14 ounces

Tomatoes, fresh, 1/4-inch diced

9 ½ pounds

Method

1.   Cook penne according to package directions.

1. 2.   In a large pot, heat the cannellini beans, lemon juice, oil, and garlic

   CCP-Minimum internal temperature should be 140°F. or above.

   3.       Pour into 2-inch hotel pan.

   4.      Fold in hot cooked penne pasta, spinach, basil and tomatoes.

   CCP-Minimum internal temperature should be 140°F. or above.

   5.      Cover with plastic wrap

   CCP-Hold hot (140°F. or above) for service.

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