Squashed Pasta

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Squashed Pasta

 

Yield: 25 three-ounce servings

 

This dish is colorful and easy to make.

INGREDIENTS: AMOUNT:

Carrots, julienne 2 lb

Zucchini, julienne 8 lb

Yellow squash, julienne 4 lb

Vegetable oil spray to cover pot

Canned tomatoes, drained 1 lb

Cooked pasta 4 lb

Fresh parsley, chopped 2 oz

White pepper ½ oz

 

PROCEDURE:

Steam carrots and set aside. Steam zucchini and squash until firm

but easily pierced with a fork. Heat a sauté or braising pan with

vegetable spray. Quickly sauté veggies including tomatoes.

 

Add pasta and toss quickly to heat. Add parsley and pepper, toss,

and remove from heat and serve hot.

 

Note: For color, add green peas or red or yellow bell pepper. More

tomatoes can be added if mixture is too dry. Try different pasta

shapes,

sizes, or flavors (we like spinach or carrot). To get 5 lbs of

cooked

pasta,

use 2 pounds of uncooked pasta.