Barilla PLUS® Penne with Spring Vegetables
(Penne Plus con Verdure Primaverili)
Yield: 50 servings
Ingredients
3 cups extra virgin olive oil
3 lb white onion, chopped
10 oz garlic, minced
10 lb asparagus, trimmed, cut into 1 inch diagonal pieces
8 lb cherry tomatoes, cut into halves
8 lb yellow squash, cut into small chunks
to taste salt
to taste black pepper, freshly ground
1 gal chicken broth
12 lb pre-cooked Barilla PLUS Penne Pasta
5 oz fresh basil leaves, cut into thin strips
Heat oil in a large skillet over medium-high heat. Add onion and garlic. Sauté 4-5
minutes, stirring occasionally.
Add asparagus and sauté for three additional minutes.
Add tomatoes and squash; sauté an additional 3-4 minutes until tomatoes are softened.
Season with salt and pepper to taste.
Add chicken broth and reduce heat to a simmer. Continue cooking to heat thoroughly.
Add pre-cooked pasta and heat until thoroughly heated. Garnish with basil strips
and grated 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!
