Barilla PLUS® Penne with Spinach, Leeks and Parmigiano Cheese
(Penne Plus con Spinaci, Porri e Parmigiano)
Yield: 50 servings
Ingredients
3 cup extra virgin olive oil
5 lb leeks, clean and cut into julienne
10 lb spinach, chopped coarsely
6 qt half & half
3 tsp salt
2 tsp black pepper, freshly ground
10 lb tomatoes, diced
5 lb Parmigiano cheese
12 lb pre-cooked Barilla PLUS Penne
5 oz fresh basil, thin sliced
Heat olive oil in a large skillet over medium heat. Add leeks and sauté until
leeks are tender.
Add spinach, half & half, salt and pepper to taste. Simmer until spinach is wilted.
Add tomatoes and cook for 4 to 5 minutes.
Add pre-cooked pasta to sauce and heat until thoroughly heated. Sprinkle with basil strips and Parmigiano cheese
Pre-cooking Barilla PLUS Pasta:
• Use one part pasta to five parts strong salted water.
• Add pasta to boiling water and stirred at once.
• Cook for five minutes.
• Cool in ice water and drain very well, add some olive oil.
• Cover well and store in refrigerator until usage.
Note:
All short cut pasta can be substituted by another short cut. Be creative!
