Ingredients
- Rotini, cooked, frozen, WG pasta 6 pounds
- Grape Tomato 5.5 pounds
- Cilantro, fresh, chopped 1.5 bunches
- Broccoli buds, fresh 4.75 pounds
- Olive oil 1 cup
- Lemon juice, fresh squeezed 3 tablespoons
- Garlic, granulated 1 tablespoon
- Salt 1 tablespoon
- Parmesan cheese, shredded 3 cups
Directions
- Rinse cilantro and grape tomatoes in a colander. Allow excess water to drain off.
- Place frozen pasta in a large colander, run hot water through pasta for 45 seconds while tossing gently. Allow excess water to drain off.
- Place pasta in a large mixing bowl. Toss with 2 tablespoons of olive oil and reserve in mixing bowl. Reserve remaining oil.
- Rough chop cilantro and cut broccoli buds into bite sizes. Reserve cilantro.
- In a large mixing bowl combine reserved olive oil, lemon juice, granulated garlic and salt.
- Add grape tomatoes and broccoli buds to mixing bowl with seasoning ingredients and tossed together until vegetables are evenly coated.
- Spread vegetables in a single layer over a bun pan lined with parchment paper.
Cooking Instructions and Chill Instructions
- In a preheated convection oven, roast vegetables at 400°F for 4 minutes or until slightly browned, yet still firm and bright in color.
- Place vegetables in a freezer for 7-10 minutes or in a walk-refrigerator for 20 minutes to cool down and preserve its bright colors and texture.
Tossing Instructions
- Transfer roasted vegetables into large bowl with reserved pasta; add lemon juice, chopped cilantro and parmesan cheese. Gently toss until all ingredients are thoroughly mixed.
Recipe Options
Serving Instructions: Serve with 2oz of reduced calorie Ranch dressing and 2oz tortilla chips.
Crediting
¼ cup red/orange, ¼ cup dark green, 1 oz grain equivalent
Nutrition Facts per Serving
(0.5cup) Calories: 161 kcal | Fat: 7.6 g | Saturated fat: 1.7 g | Cholesterol: 3.8 mg | Sodium: 232 mg | Carbohydrates: 20.7 g | Fiber: 4.3g | Protein: 6.8 g