Skip to main content
California Department of Education Logo

Recipe for Pasta Parmesan with Vegetables

Parmesan and rotini pasta recipe with garden vegetables in a garlic butter sauce developed by the California Culinary Centers for school food service menu planning.

pasta parmesan

For more recipes visit the CA Culinary Centers Standardized Recipes web page. Share your results with us on Twitter @CDENutrition External link opens in new window or tab..

Yields 50 Servings

This recipe yields one–12 inch by 20 inch by 4 inch pan or 50–¾ cup or 6 ounce spoodle servings of pasta parmesan with vegetables.

Ingredients

Ingredients list includes measure by weight or volume. Choose one measure, either weight or volume, for the ingredient. Weight is listed first in bold.

  • 2 gallons water
  • 3½ pounds dry, whole grain-rich rotini pasta (U.S. Department of Agriculture [USDA] food item)
  • Pan release spray
  • 1 pound as purchased (AP) fresh red bell peppers
  • 2 pounds AP zucchini squash
  • 2 pounds AP fresh whole broccoli
  • ¼ cup ready to use garlic, minced
  • 3 gallons water
  • 1 cup butter (USDA food item)
  • 1 quart and 1½ cups parmesan cheese, shredded

Directions

To Prepare Pasta
  1. Bring water to full boil in large stock pot. Add rotini and cook 10 to 12 minutes, stirring occasionally. Test at 10 minutes; continue to cook if needed until al dente. Do not overcook pasta. Drain well.
  2. Spray one–12 inch by 20 inch by 4 inch pan with pan release spray. Pour pasta evenly into pan. Hold in warmer at 135°F. Critical Control Point (CCP): Hold cooked pasta in pan at 135°F or higher.
  3. Rinse peppers, squash, and broccoli under cool running water.
  4. Trim and chop peppers into 1 inch pieces to measure 1 quart and ½ cup.
  5. Chop squash into 1 inch cubes to measure 1 quart and 2¼ cups.
  6. Chop broccoli into 1 inch stem and floret pieces to measure 1 quart and 1 cup.
  7. Place garlic and butter in saucepan, melt butter. Set aside for assembly.
  8. Measure 1 quart and 1½ cups parmesan cheese. Set aside for assembly.
  9. Bring 3 gallons of water to full boil. Add peppers, squash, and broccoli. Cook for 3 to 5 minutes; drain.
To Assemble
  1. Remove the pan of rotini from warmer. Stir in melted butter and garlic mixture.
  2. Add peppers, squash, and broccoli to rotini. Toss to combine.
  3. Add parmesan cheese into pan and toss to combine.
  4. Serve immediately ¾ cup or 6 ounce spoodle servings of pasta parmesan with vegetables for each serving.
  5. For later service, hold in warmer no longer than 2 hours at 135°F. CCP: Hold baked pasta parmesan with vegetables at 135°F or higher. Recipe Note: Hold no more than 2 hours at 135°F before serving. Do not make too far in advance or it will be dry and visually unappealing.

Nutritional Analysis

  • Calories, in K calories: 158
    Carbohydrates, in grams: 25.90
    Protein, in grams: 8.40
    Saturated fat, in grams: 1.60
    Trans fat, in grams: 0
    Total fat, in grams: 2.80
    Sodium, in milligrams: 89.60

Recipe Options

The CA Culinary Centers have calculated and tested the yields for this standardized recipe. You may choose to vary the spices in the recipe to meet the taste preferences of your students. For example, using a 1.5 to 2 ratio for spices when doubling the recipe yield from 50 to 100. However, changing or substituting any other ingredients may result in a different yield, meal contribution, or dietary specification, and should be considered a different recipe. To learn more about how to standardize your recipe visit the CA Culinary Centers Standardized Recipes web page Resources tab.

Yields 100 Servings

This recipe yields two–12 inch by 20 inch by 4 inch pan or 100–¾ cup or 6 ounce spoodle servings of pasta parmesan with vegetables.

Ingredients

Ingredients list includes measure by weight or volume. Choose one measure, either weight or volume, for the ingredient. Weight is listed first in bold.

  • 4 gallons water
  • 7 pounds dry, whole grain-rich rotini pasta (U.S. Department of Agriculture [USDA] food item)
  • Pan release spray
  • 2 pounds as purchased (AP) fresh red bell peppers
  • 4 pounds AP zucchini squash
  • 4 pounds AP fresh whole broccoli
  • ½ cup ready to use garlic, minced
  • 6 gallons water
  • 2 cups butter (USDA food item)
  • 2 quarts and 3 cups parmesan cheese, shredded

Directions

To Prepare Pasta
  1. Bring water to full boil in large stock pot. Add rotini and cook 10 to 12 minutes, stirring occasionally. Test at 10 minutes; continue to cook if needed until al dente. Do not overcook pasta. Drain well.
  2. Spray two–12 inch by 20 inch by 4 inch pans with pan release spray. Divide pasta evenly in pans. Hold in warmer at 135°F. Critical Control Point (CCP): Hold cooked pasta in pan at 135°F or higher.
  3. Rinse peppers, squash, and broccoli under cool running water.
  4. Trim and chop peppers into 1 inch pieces to measure 2 quarts and 1 cup.
  5. Chop squash into 1 inch cubes to measure 3 quarts and ½ cup.
  6. Chop broccoli into 1 inch stem and floret pieces to measure 2½ quarts.
  7. Place garlic and butter in saucepan, melt butter. Set aside for assembly.
  8. Measure 2 quarts and 3 cups parmesan cheese. Set aside for assembly.
  9. Bring 6 gallons of water to full boil. Add peppers, squash, and broccoli. Cook for 3 to 5 minutes; drain.
To Assemble
  1. Remove rotini pans from warmer. Stir in melted butter and garlic mixture.
  2. Add peppers, squash, and broccoli to rotini. Toss to combine.
  3. Add parmesan cheese into pan and toss to combine.
  4. Serve immediately ¾ cup or 6 ounce spoodle servings of pasta parmesan with vegetables for each serving.
  5. For later service, hold in warmer no longer than 2 hours at 135°F. CCP: Hold baked pasta parmesan with vegetables at 135°F or higher. Recipe Note: Hold no more than 2 hours at 135°F before serving. Do not make too far in advance or it will be dry and visually unappealing.

Nutritional Analysis

  • Calories, in K calories: 158
    Carbohydrates, in grams: 25.90
    Protein, in grams: 8.40
    Saturated fat, in grams: 1.60
    Trans fat, in grams: 0
    Total fat, in grams: 2.80
    Sodium, in milligrams: 89.60

Recipe Options

The CA Culinary Centers have calculated and tested the yields for this standardized recipe. You may choose to vary the spices in the recipe to meet the taste preferences of your students. For example, using a 1.5 to 2 ratio for spices when doubling the recipe yield from 50 to 100. However, changing or substituting any other ingredients may result in a different yield, meal contribution, or dietary specification, and should be considered a different recipe. To learn more about how to standardize your recipe visit the CA Culinary Centers Standardized Recipes web page Resources tab.

General Recipe Information

Category

  • Hot plate recipes
  • Side dish recipes
  • Meatless or plant-based recipes

Serving Suggestion

  • Yield one or yield two–12 inch by 20 inch by 4 inch pans, or 50 or 100–¾ cup or 6 ounce spoodle servings of pasta parmesan with vegetables.

Contribution to Meal Pattern

The contribution to the meal pattern for this recipe is based on the suggested serving size above.

  • 0.25 ounce equivalents meat/meat alternative
  • 1 ounce equivalents whole grain-rich
  • ⅛ cup vegetables (⅛ cup other vegetables)

If you decide to modify this recipe or serving size, you may use the tools available on the CA Culinary Centers Standardized Recipes web page Resources tab to create your own standardized recipe or find the contribution to the meal pattern.

U.S. Department of Agriculture Food Items

  • Whole grain-rich rotini pasta, dry
  • Butter

Recipe Roots (Flavor Profile)

  • California fresh
  • Mediterranean

Preparation Time

  • Preparation: 20 minutes for 50 servings or 30 minutes for 100 servings
  • Cook: 30 minutes for 50 servings or 40 minutes for 100 servings

Critical Control Point (CCP)

  • CCP: Hold cooked pasta in pan at 135°F or higher.
  • CCP: Hold baked pasta parmesan with vegetables at 135°F or higher.

Kid Rating

Three-fork kid rating.

Culinary Center

Conejo Valley Unified School District

 

Questions:   Nutrition Services Division | 800-952-5609
Last Reviewed: Monday, May 15, 2023
Related Content
Recently Posted in Nutrition
  • National Nutrition Month 2024 (added 01-Mar-2024)
    The CDE NSD encourages all program operators to celebrate National Nutrition Month and NSBW.
  • Summer EBT 2024 Announcement (added 01-Mar-2024)
    This communication provides information for school food authorities (SFA) about 2024 Summer EBT (S-EBT) benefit issuance and timeline, automatic eligibility determinations, SFA support, toolkit resources for households, and contact information.
  • State Agency Monitoring in the SFSP (added 01-Mar-2024)
    The USDA issued Policy Memo SFSP 06-2024: State agency Monitoring in the Summer Food Service Program.
  • New SFSP Management Bulletins (added 27-Feb-2024)
    The CDE has published five new Management Bulletins that impact the Summer Food Service Program.
  • SFSP Policy Updates Listening Session (added 27-Feb-2024)
    The CDE will host a Listening Session that will review changes to the federal SFSP regulations and how these policies will impact SFSP operations.

  • 2024–25 CNP Reimbursement Rates (added 27-Feb-2024)
    The U.S. Department of Agriculture issued the Summer Food Service Program 2024 reimbursement rates for breakfast, lunch, supper, and snacks. You can review these rates on the 2024 Child Nutrition Programs (CNP) Reimbursement Rates.
  • Updated USDA Guidance on the CEP (added 27-Feb-2024)
    This page contains updated USDA guidance on the CEP, including new policy memos.
  • Governor Newsom Secures Presidential Aid (added 27-Feb-2024)
    Governor Newsom Secures Presidential Major Disaster Declaration to Support Storm Recovery Efforts in San Diego
  • Quaker Issues Revised Recall Notice (added 21-Feb-2024)
    Quaker Issues Revised Recall Notice with Additional Products Due to Possible Health Risk.
  • Letter of Support: Healthy Meals Incentives (added 21-Feb-2024)
    The California Department of Education (CDE) would like to announce that School Food Authorities applying for the Healthy Meals Incentives Recognition Awards can request a letter of support from CDE.