Spicy Summer Harvest Pasta State (Pennsylvania) Child Nutrition Agency Developed Recipe for Schools

Age Group: Ages 6-18
Serving Size: 50-100
Tender roasted asparagus and other fresh vegetables mixed with soba noodles and a spicy dressing.
NSLP/SBP CREDITING INFORMATION:
1 cup provides ⅛ cup red/orange vegetable, ½ cup other vegetable, 1 oz equivalent grains.
RECIPE PROJECT NAME
Fiscal Year 2021 Cohort A Team Nutrition Training Grant for School Meal Recipe Development Pennsylvania Department of Education
*This recipe was developed and standardized by a State Child Nutrition Agency. USDA has not tested this recipe.
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Prep Time 30 minutes
Cook Time 13 minutes
Total Time 43 minutes

Instructions
 

  • Preheat convection oven to 350 ºF.
  • Toss the cut asparagus with vegetable oil. Place in a single layer on sheet trays and place in oven for 8 minutes. When done cooking, cool in refrigerator.
    Critical Control Point: Cool to 41 ºF or lower within 4hours.
  • Mix mayonnaise, Italian dressing, garlic herb seasoning, sriracha powder, and black pepper until well combined.
  • Combine the asparagus, cucumbers, tomatoes, onions, peppers, noodles, and dressing mixture together.
    Critical Control Point: Hold for cold service at 41 ºF or lower.
  • Serve 1 cup. Portion with 8 fl oz spoodle.

Nutrition INFORMATION

Spicy Summer Harvest Pasta State (Pennsylvania) Child Nutrition Agency Developed Recipe for Schools
Amount Per Serving
 
0 1 cup (8 fl oz spoodle)
Calories
115
Total Fat
 
3
g
5
%
Saturated Fat
 
0
g
0
%
Cholesterol
 
2
mg
1
%
Sodium
 
124
mg
5
%
Total Carbohydrate
 
19
g
6
%
Dietary Fiber
 
3
g
13
%
Total Sugars
 
3
g
3
%
Protein
 
5
g
10
%
Vitamin D
 
0
IU
0
%
Calcium
 
29
mg
3
%
Iron
 
2
mg
11
%
Potassium
 
255
mg
7
%
N/A=data not available
*Marketing Guide
50 Servings:
Asparagus: 10 lb 10 oz
Cucumbers: 1 lb 15 oz
Onions, red: 1 lb 12 oz
Bell peppers, green: 1 lb 4 oz
Tomatoes, grape: 2 lb 12 oz
100 Servings:
Asparagus: 21 lb 4 oz
Cucumbers: 3 lb 14 oz
Onions, red: 3 lb 8 oz
Bell peppers, green: 2 lb 8 oz
Tomatoes, grape: 5 lb 8 oz

Notes

*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
Asparagus size will vary based on region, type, and other factors. Consult with your produce supplier regarding the specification of the asparagus you will be purchasing. If the product is standard size, stalks may need to be cut in half lengthwise as well.
*If Sriracha powder can't be found, cayenne can be substituted .05 oz or ⅛ tsp for 50 servings .1oz or ¼ tsp for 100 servings.
Cooking Process #2: Same Day Service
Yield / Volume
50 Servings:
About 50 cups
About 17 lb
100 Servings:
About 100 cups
About 34 lb