Tuscan Bean and Basil Penne

Grains, Meat/ Meat Alternative, Vegetable, Main, Mediterranean, Plant-Forward, Vegan, Vegetarian

Yield: 100 Servings

Dark green vegetable: 1/8 cup

Red/orange vegetable: 1/8 cup

Meat/meat alternative: 1.5 oz. eq.

Grains: 2 oz. eq.

Ingredients

11 ¾ pounds Penne Pasta, whole wheat

5 #10 cans(21 ½ pounds, drained) Beans, cannellini, white kidney, canned, drained

8 ounces Lemon juice

1 ¾ pound Canola/olive oil blend

14 ounces Garlic, raw, peeled, chopped

5 ¼ pounds Spinach, baby leaves, raw

14 ounces Basil, finely chopped

9 ½ pound Tomatoes, fresh, 1/4-inch diced

Method

  1. Cook penne according to package directions.

  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.

Source: Jeremy West, Greeley-Evans Weld County School District 6