Shredded Zucchini and Pasta Servings: 25
Ingredients Farfalle (bowtie) pasta, whole-wheat, uncooked Water Vegetable oil Garlic, cloves, minced Zucchini, fresh, unpeeled, shredded (gently wash zucchini under water before shredding) Salt, table Ground black pepper Parmesan cheese, grated
Weight or Measure 12.5 oz or 1 qt 1 cup 100 fl oz or 3 qt ½ cup 1 tbsp 1 tsp 6 cloves or 2 tbsp 4 lb 2.5 oz or 3 qt 2 ¾ cups 1 tsp ½ tsp ¾ oz or 2 tbsp 2 tsp
Instructions: 1. In an extra-large pot, bring water to a boil on medium-high heat. Add pasta. Cook for 8 minutes or until al dente (soft to the touch and firm to the bite). Drain water from pasta. Rinse well with cold water. 2. Heat oil in a medium nonstick sauté pan on medium heat. Add garlic. Cook for 30–45 seconds. Stir constantly. 3. Increase heat to medium-high. Add zucchini, salt, and pepper. Cook for 25–30 minutes. Stir frequently. Cook until temperature reaches 140 °F. 4. Add cooked pasta to pan. Cook for about 2 minutes. Heat to 140 °F or higher for at least 15 seconds. Remove from heat. 5. Sprinkle with parmesan cheese. 6. Serve ⅔ cup (#6 scoop). Serve immediately, or keep warm at 140 °F or higher. CACFP Guidelines: 1 serving (2/3 cup) provides: ¼ cup vegetable ½ oz eq grains
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