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Tomatoes with Garbanzo and Rosemary Over Rotini Pasta - 50 Servings

Tomatoes with Garbanzo and Rosemary Over Rotini Pasta - 50 Servings
 
Tomatoes with Garbanzo and Rosemary Over Rotini Pasta - 50 Servings
This recipe comes from USDA Healthy Meals Resource System, NH Obesity Prevention Program, DHHS, DPHS

Ingredients

9 lb. enriched rotini pasta or whole-wheat pasta

½ c. olive oil

⅓ c. garlic, minced

1 Tbsp. plus 1 tsp. dried rosemary

1 tsp. crushed red pepper flakes

2 - No. 10 cans diced tomatoes, undrained

7 ½ lbs. canned garbanzo beans, drained and rinsed

¼ c. dried parsley

12 ½ c. frozen green beans, thawed and drained

1 ¾ c. parmesan cheese, grated

Directions

Heat water to cook pasta. The amount of water should be a 4:1 ratio (water to pasta). Add pasta and cook to al dente. Place cooked pasta in sprayed hotel pans, cover tightly with wrap and hold until service in 200 F oven. In a large skillet, heat olive oil over low/medium low heat. Add minced garlic and dried rosemary to oil to infuse the flavor into the oil. Cook approximately 2 minutes; do not brown garlic.  Add crushed red pepper flakes and chopped tomatoes with juice. Increase heat to medium/medium high and simmer sauce until it begins to thicken, approximately 8 to 10 minutes. Add garbanzo beans and dried parsley to sauce and heat thoroughly. Add green beans to sauce. Heat thoroughly. The green beans should be firm. Place sauce in hotel pans and hold in 200 F oven until ready to serve. Serve 1 cup cooked pasta topped with 1 cup sauce and ½ teaspoon parmesan cheese.

Makes 50 servings.

Per serving: 440 calories, 5 grams (g) of fat, 79 g carbohydrate, 17 g protein, 7 g fiber and 360 mg sodium.

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