CEREALS AND PASTA PRODUCTS No. E 510 00
PASTA PROVENCAL
| Yield: 100 | Portion: 1 Cup |
| Calories | Carbohydrates | Protein | Fat | Cholesterol | Sodium | Calcium |
|---|---|---|---|---|---|---|
| 295 cal | 46 g | 16 g | 6 g | 31 mg | 1288 mg | 212 mg |
| Ingredients | Weight | Measure | Issue |
|---|---|---|---|
| WATER | 54-1/3 lbs | 6 gal 2 qts | |
| SALT | 1-1/2 oz | 2-1/3 tbsp | |
| OIL,SALAD | 1/3 oz | 1/3 tsp | |
| PASTA,PENNE | 10 lbs | 7 gal 1-7/8 qts | |
| OIL,SALAD | 5-3/4 oz | 3/4 cup | |
| FLOUR,WHEAT,GENERAL PURPOSE | 14-2/3 oz | 3-3/8 cup | |
| WATER,WARM | 10-1/2 lbs | 1 gal 1 qts | |
| MILK,NONFAT,DRY | 1-1/8 lbs | 1 qts 3-1/2 cup | |
| CHICKEN BROTH | 1 gal 1 qts | ||
| CHEESE,PARMESAN,GRATED | 7 oz | 2 cup | |
| SALT | 1-1/4 oz | 2 tbsp | |
| GARLIC POWDER | 1-1/4 oz | 1/4 cup 1/3 tbsp | |
| THYME LEAVES,DRIED,GROUND | 5/8 oz | 1/4 cup 1/3 tbsp | |
| PEPPER,BLACK,GROUND | 1/2 oz | 2 tbsp | |
| BASIL,SWEET,WHOLE,CRUSHED | 5/8 oz | 1/4 cup 1/3 tbsp | |
| OREGANO,CRUSHED | 7/8 oz | 1/4 cup 1-2/3 tbsp | |
| PEPPER,RED,CRUSHED | 1/8 oz | 1 tbsp | |
| TOMATOES,CANNED,DICED,DRAINED | 12-1/8 lbs | 1 gal 1-1/2 qts | |
| BEANS,CANNELLINI,CANNED | 8-1/2 lbs | 3 qts 3 cup | |
| SPINACH,FROZEN | 4 lbs | 2 qts 1-1/2 cup | |
| ONIONS,FRESH,CHOPPED | 4-3/8 lbs | 3 qts 3/8 cup | 4-7/8 lbs |
| HAM,CANNED,COOKED,DICED | 4 lbs | ||
| CARROTS,FRESH,CHOPPED | 3-3/4 lbs | 3 qts 1-1/4 cup | 4-5/8 lbs |
| CELERY,FRESH,CHOPPED | 2-3/4 lbs | 2 qts 2-3/8 cup | 3-3/4 lbs |
| PARSLEY,DEHYDRATED,FLAKED | 3/4 oz | 1 cup |
Method
- Add salt and salad oil to water; heat to a rolling boil.
- Add pasta slowly while stirring constantly until water boils again. Cook 7 to 9 minutes or until tender, stirring occasionally. DO NOT OVERCOOK.
- Drain. Rinse with cold water; drain thoroughly.
- Blend salad oil and flour together to form a roux. Using a wire whip, stir until smooth. Cook roux for 3 minutes in a steam-jacketed kettle or stockpot stirring constantly.
- Reconstitute milk in warm water.
- Gradually add milk and broth to roux while stirring constantly. Bring to a boil. Cover; reduce heat; simmer 5 minutes or until thickened, stirring frequently to prevent sticking.
- Add parmesan cheese, salt, garlic powder, thyme, black pepper, basil, oregano and red pepper to thickened sauce. Stir to blend well.
- Add tomatoes, beans, spinach, onions, ham, carrots, celery and parsley to thickened sauce. Bring to a boil. Cover; reduce heat; simmer 7 to 10 minutes until tender, stirring occasionally.
- Add pasta to thickened sauce and vegetable mixture. Heat to a simmer while stirring for 1 minute to coat the pasta with the vegetable sauce. CCP: Temperature must register 165 F. or higher for 15 seconds.
- Pour 3-1/8 gal pasta-vegetable mixture into 3 ungreased steam table pans; cover. CCP: Hold for service at 140 F. or higher.
