Shredded Zucchini and Pasta USDA Recipe for Family Child Care Centers
Age Group: Ages 6-18
Serving Size: 6
Couple bow-tie pasta with veggies for a dish kids will love.CACFP CREDITING INFORMATION1⁄2 cup vegetable 1 oz eq grainsSOURCETeam Nutrition CACFP Easy Recipe Project
Ingredients
- 2 ½ cups Farfalle (bow-tie) pasta, whole-wheat, uncooked
- 6 cups Water
- 2 tsp Vegetable oil
- 1 Tbsp Garlic, clove, minced
- 7 cups
Zucchini, fresh, unpeeled, shredded (gently wash zucchini under running water before shredding) - ½ tsp Salt, table
- ¼ tsp Black pepper, ground
- 1 Tbsp 1 tsp Parmesan cheese, grated
Quantity
- 2 ½ cups Farfalle (bow-tie) pasta, whole-wheat, uncooked
- 6 cups Water
- 2 tsp Vegetable oil
- 1 Tbsp Garlic, clove, minced
- 7 cups
Zucchini, fresh, unpeeled, shredded (gently wash zucchini under running water before shredding) - ½ tsp Salt, table
- ¼ tsp Black pepper, ground
- 1 Tbsp 1 tsp Parmesan cheese, grated
Ingredients
- 2 ½ cups Farfalle (bow-tie) pasta, whole-wheat, uncooked
- 6 cups Water
- 2 tsp Vegetable oil
- 1 Tbsp Garlic, clove, minced
- 7 cups
Zucchini, fresh, unpeeled, shredded (gently wash zucchini under running water before shredding) - ½ tsp Salt, table
- ¼ tsp Black pepper, ground
- 1 Tbsp 1 tsp Parmesan cheese, grated
Quantity
- 2 ½ cups Farfalle (bow-tie) pasta, whole-wheat, uncooked
- 6 cups Water
- 2 tsp Vegetable oil
- 1 Tbsp Garlic, clove, minced
- 7 cups
Zucchini, fresh, unpeeled, shredded (gently wash zucchini under running water before shredding) - ½ tsp Salt, table
- ¼ tsp Black pepper, ground
- 1 Tbsp 1 tsp Parmesan cheese, grated
*See Marketing Guide
Ingredients
- 2 ½ cups Farfalle (bow-tie) pasta, whole-wheat, uncooked
- 6 cups Water
- 2 tsp Vegetable oil
- 1 Tbsp Garlic, clove, minced
- 7 cups
Zucchini, fresh, unpeeled, shredded (gently wash zucchini under running water before shredding) - ½ tsp Salt, table
- ¼ tsp Black pepper, ground
- 1 Tbsp 1 tsp Parmesan cheese, grated
Quantity
- 2 ½ cups Farfalle (bow-tie) pasta, whole-wheat, uncooked
- 6 cups Water
- 2 tsp Vegetable oil
- 1 Tbsp Garlic, clove, minced
- 7 cups
Zucchini, fresh, unpeeled, shredded (gently wash zucchini under running water before shredding) - ½ tsp Salt, table
- ¼ tsp Black pepper, ground
- 1 Tbsp 1 tsp Parmesan cheese, grated
*See Marketing Guide
Ingredients
- 2 ½ cups Farfalle (bow-tie) pasta, whole-wheat, uncooked
- 6 cups Water
- 2 tsp Vegetable oil
- 1 Tbsp Garlic, clove, minced
- 7 cups
Zucchini, fresh, unpeeled, shredded (gently wash zucchini under running water before shredding) - ½ tsp Salt, table
- ¼ tsp Black pepper, ground
- 1 Tbsp 1 tsp Parmesan cheese, grated
Quantity
- 2 ½ cups Farfalle (bow-tie) pasta, whole-wheat, uncooked
- 6 cups Water
- 2 tsp Vegetable oil
- 1 Tbsp Garlic, clove, minced
- 7 cups
Zucchini, fresh, unpeeled, shredded (gently wash zucchini under running water before shredding) - ½ tsp Salt, table
- ¼ tsp Black pepper, ground
- 1 Tbsp 1 tsp Parmesan cheese, grated
*See Marketing Guide
Ingredients
- 2 ½ cups Farfalle (bow-tie) pasta, whole-wheat, uncooked
- 6 cups Water
- 2 tsp Vegetable oil
- 1 Tbsp Garlic, clove, minced
- 7 cups
Zucchini, fresh, unpeeled, shredded (gently wash zucchini under running water before shredding) - ½ tsp Salt, table
- ¼ tsp Black pepper, ground
- 1 Tbsp 1 tsp Parmesan cheese, grated
Quantity
- 2 ½ cups Farfalle (bow-tie) pasta, whole-wheat, uncooked
- 6 cups Water
- 2 tsp Vegetable oil
- 1 Tbsp Garlic, clove, minced
- 7 cups
Zucchini, fresh, unpeeled, shredded (gently wash zucchini under running water before shredding) - ½ tsp Salt, table
- ¼ tsp Black pepper, ground
- 1 Tbsp 1 tsp Parmesan cheese, grated
*See Marketing Guide
Instructions
- Wash hands with soap and water for at least 20 seconds.
- In a medium pot, bring water to a boil on medium-high heat. Add pasta. Cook for 8 minutes or until al dente (soft to the touch and firm to the bite). Drain water from pasta. Rinse well with cold water.
- Heat oil in a large nonstick sauté pan on medium heat. Add garlic. Cook for 15–20 seconds. Stir constantly.
- Increase heat to medium-high. Add zucchini, salt, and pepper. Cook for 10 more minutes. Stir frequently. Cook until temperature reaches 140 °F.
- Add cooked pasta to pan. Cook for about 2 minutes. Heat to 140 °F or higher for at least 15 seconds. Remove from heat.
- Sprinkle with parmesan cheese.
- Serve 1 ⅓ cups. Serve immediately, or keep warm at 140 °F or higher.
Nutrition INFORMATION
Shredded Zucchini and Pasta USDA Recipe for Family Child Care Centers
Amount Per Serving
1 ⅓ cup Shredded Zucchini and Pasta
Calories
125
Total Fat
3
g
5
%
Cholesterol
1
mg
0
%
Sodium
229
mg
10
%
Total Carbohydrate
21
g
7
%
Dietary Fiber
4
g
17
%
Total Sugars
3
g
3
%
Protein
5
g
10
%
Calcium
52
mg
5
%
Iron
1
mg
6
%
N/A=data not available
*Marketing Guide
The CHEF TIPS:
- Contains milk (parmesan cheese) and wheat (pasta).
- Sesame can appear as an ingredient in food where it might not be expected (pasta) and may be included in the ingredient statements as “spice” or “flavoring.”
- The symbol indicates the recipe is whole grain-rich.
- Creditable grains contribution calculated using the Recipe Analysis Workbook, Method A.
Yield / Volume