Spiral Pasta And Broccoli

Spiral Pasta and Broccoli USDA Recipe for Child Care Centers

Age Group: Ages 3-5
Serving Size: 25-50
Add a splash of dark-green veggies to foods we all love, spiral pasta topped with a sprinkle of shredded cheese.
CACFP CREDITING INFORMATION
¼ cup vegetable
½ oz eq grains
SOURCES
Team Nutrition CACFP Easy Recipe Project
TeamNutrition.USDA.gov
5 from 1 vote

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Instructions
 

  • Wash hands with soap and water for at least 20 seconds.
  • In an extra-large nonstick 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 a medium nonstick skillet on medium-high heat. Melt margarine. Add garlic powder. Stir.
  • Sauté thawed broccoli for 3–5 minutes or until the broccoli begins to turn brown on the tips of the crowns.
  • Reduce heat to medium. Add cooked pasta. Stir gently. Cook for 5–7 minutes or until pasta is hot. Heat to 140 °F or higher for at least 15 seconds.
  • Remove from heat. Add cheese. Stir.
  • Serve ½ cup. Serve immediately, or keep warm at 140 °F or higher.

Nutrition INFORMATION

Nutrition Facts
Spiral Pasta and Broccoli USDA Recipe for Child Care Centers
Amount Per Serving 0 ½ cup Spiral Pasta and Broccoli
Calories 67 Calories from Fat 9
% Daily Value*
Total Fat 1g2%
Saturated Fat 0g0%
Cholesterol 1mg0%
Sodium 26mg1%
Total Carbohydrate 12g4%
Dietary Fiber 2g8%
Total Sugars 1g1%
Protein 4g8%
Calcium 20mg2%
Iron 1mg6%
*
*Marketing Guide

Notes

  • Contains milk (mozzarella cheese) and wheat (pasta). Margarine can be a
    hidden source of common allergens, which include milk, peanuts, tree nuts,
    eggs, fish, shellfish, soy, wheat, and sesame.
  • 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
25 Servings:
Weight: 4 lb 1 oz
Yield: 2 qt 1 cup
50 Servings:
Weight: 8 lb 1 oz
Yield: 1 gal 2 qt 2 cups