5 pounds pasta wheels
5 gallons water
5 ounces salt
3 tablespoons vegetable oil
1 pound margarine, melted
3 tablespoons dried basil, crumbled
1 pound broccoli florets
1 pound sweet red pepper strips
6 ounces carrot sticks, matchstick
Servings: 50
1. Cook pasta wheels according to directions. Drain. (Should yield 10 lb cooked pasta.) Scale 3 lb 5 oz into each of three 12x10x4-inch counter pans.
2. Combine margarine and basil. Ladle 5 oz over each pan of pasta. Toss to coat. Keep hot.
3. Steam vegetables separately until tender-crisp. To each pan of pasta, add 5 oz broccoli, 5 oz red peppers, and 2 oz carrots. Toss. Keep warm, 160°F.
Other vegetables and pasta may be substituted. Suggested vegetables: zucchini, summer squash, asparagus, bell peppers (green, yellow, or red). Suggested pasta: shells, mostaccioli, bow ties.
May be served as a side dish with poultry or pork or, sprinkled with Parmesan or Romano cheese, as an entree.
VARIATION
Fettuccine with Herbed Butter Sauce. Substitute fettuccine for pasta wheels. Omit vegetables. To the melted margarine, add 3 Tbsp dried basil leaves, 1 Tbsp dried thyme leaves, 1 cup snipped parsley, and 1/2 cup chopped chives. Toss pasta in margarine sauce. Serve hot.
Fettuccine with Pesto Sauce. Cook and drain fettuccine. Toss with pesto sauce (2 oz pesto to 6 oz cooked pasta). If necessary, thin sauce with small amount of pasta water. Serve at once. May sprinkle with freshly grated Parmesan or Romano cheese and cracked black pepper.
5 gallons water
5 ounces salt
3 tablespoons vegetable oil
1 pound margarine, melted
3 tablespoons dried basil, crumbled
1 pound broccoli florets
1 pound sweet red pepper strips
6 ounces carrot sticks, matchstick
Servings: 50
1. Cook pasta wheels according to directions. Drain. (Should yield 10 lb cooked pasta.) Scale 3 lb 5 oz into each of three 12x10x4-inch counter pans.
2. Combine margarine and basil. Ladle 5 oz over each pan of pasta. Toss to coat. Keep hot.
3. Steam vegetables separately until tender-crisp. To each pan of pasta, add 5 oz broccoli, 5 oz red peppers, and 2 oz carrots. Toss. Keep warm, 160°F.
Other vegetables and pasta may be substituted. Suggested vegetables: zucchini, summer squash, asparagus, bell peppers (green, yellow, or red). Suggested pasta: shells, mostaccioli, bow ties.
May be served as a side dish with poultry or pork or, sprinkled with Parmesan or Romano cheese, as an entree.
VARIATION
Fettuccine with Herbed Butter Sauce. Substitute fettuccine for pasta wheels. Omit vegetables. To the melted margarine, add 3 Tbsp dried basil leaves, 1 Tbsp dried thyme leaves, 1 cup snipped parsley, and 1/2 cup chopped chives. Toss pasta in margarine sauce. Serve hot.
Fettuccine with Pesto Sauce. Cook and drain fettuccine. Toss with pesto sauce (2 oz pesto to 6 oz cooked pasta). If necessary, thin sauce with small amount of pasta water. Serve at once. May sprinkle with freshly grated Parmesan or Romano cheese and cracked black pepper.
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