Shredded Zucchini and Pasta for Ages 6-18

Couple bow-tie pasta with veggies for a dish kids will love.
CACFP CREDITING INFORMATION
½ cup vegetable
1 oz eq grains
SOURCE
Team Nutrition CACFP Easy Recipe Project
TeamNutrition.USDA.gov
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Prep Time 45 mins
Cook Time 45 mins
Total Time 1 hr 30 mins

Ingredients
 

25 Servings

    Weight

    • 1 lb 9 oz Farfalle (bow-tie) pasta, whole-wheat, uncooked
    • 200 fl oz Water
    • - - Vegetable oil
    • 12 cloves Garlic, clove, minced
    • 8 lb 5 oz Zucchini, fresh, unpeeled, shredded (gently wash zucchini under running water before shredding)
    • - - Salt, table
    • - - Black pepper, ground
    • 1⅓ oz Parmesan cheese, grated

    Measure

    • 2 qt + 2 cups Farfalle (bow-tie) pasta, whole-wheat, uncooked
    • 1 gal + 2 qt + 1 cup Water
    • 2 Tbsp + 2 tsp Vegetable oil
    • ¼ cup Garlic clove, minced
    • 1 gal + 3 qt + 1½ cups Zucchini, fresh, unpeeled, shredded (gently wash zucchini under running water before shredding)
    • 2 tsp Salt, table
    • 1 tsp Black pepper, ground
    • cup Parmesan cheese, grated

    50 Servings

      Weight

      • 3 lb 2 oz Farfalle (bow-tie) pasta, whole-wheat, uncooked
      • 400 fl oz Water
      • - - Vegetable oil
      • 24 cloves Garlic clove, minced
      • 16 lb 10 oz Zucchini, fresh, unpeeled, shredded (gently wash zucchini under running water before shredding)
      • - - Salt, table
      • - - Black pepper, ground
      • 2⅔ oz Parmesan cheese, grated

      Measure

      • 1 gal + 1 qt Farfalle (bow-tie) pasta, whole-wheat, uncooked
      • 3 gal + 2 cups Water
      • cup Vegetable oil
      • ½ cup Garlic clove, minced
      • 3 gal + 2 qt + 3 cups Zucchini, fresh, unpeeled, shredded (gently wash zucchini under running water before shredding)
      • 1 Tbsp + 1 tsp Salt, table
      • 2 tsp Black pepper, ground
      • cup Parmesan cheese, grated

      Quantity
       

      25 Servings

        Weight

        • 1 lb 9 oz Farfalle (bow-tie) pasta, whole-wheat, uncooked
        • 200 fl oz Water
        • - - Vegetable oil
        • 12 cloves Garlic, clove, minced
        • 8 lb 5 oz Zucchini, fresh, unpeeled, shredded (gently wash zucchini under running water before shredding)
        • - - Salt, table
        • - - Black pepper, ground
        • 1⅓ oz Parmesan cheese, grated

        Measure

        • 2 qt + 2 cups Farfalle (bow-tie) pasta, whole-wheat, uncooked
        • 1 gal + 2 qt + 1 cup Water
        • 2 Tbsp + 2 tsp Vegetable oil
        • ¼ cup Garlic clove, minced
        • 1 gal + 3 qt + 1½ cups Zucchini, fresh, unpeeled, shredded (gently wash zucchini under running water before shredding)
        • 2 tsp Salt, table
        • 1 tsp Black pepper, ground
        • cup Parmesan cheese, grated

        50 Servings

          Weight

          • 3 lb 2 oz Farfalle (bow-tie) pasta, whole-wheat, uncooked
          • 400 fl oz Water
          • - - Vegetable oil
          • 24 cloves Garlic clove, minced
          • 16 lb 10 oz Zucchini, fresh, unpeeled, shredded (gently wash zucchini under running water before shredding)
          • - - Salt, table
          • - - Black pepper, ground
          • 2⅔ oz Parmesan cheese, grated

          Measure

          • 1 gal + 1 qt Farfalle (bow-tie) pasta, whole-wheat, uncooked
          • 3 gal + 2 cups Water
          • cup Vegetable oil
          • ½ cup Garlic clove, minced
          • 3 gal + 2 qt + 3 cups Zucchini, fresh, unpeeled, shredded (gently wash zucchini under running water before shredding)
          • 1 Tbsp + 1 tsp Salt, table
          • 2 tsp Black pepper, ground
          • cup Parmesan cheese, grated

          Ingredients
           

          25 Servings

            Weight

            • 1 lb 9 oz Farfalle (bow-tie) pasta, whole-wheat, uncooked
            • 200 fl oz Water
            • - - Vegetable oil
            • 12 cloves Garlic, clove, minced
            • 8 lb 5 oz Zucchini, fresh, unpeeled, shredded (gently wash zucchini under running water before shredding)
            • - - Salt, table
            • - - Black pepper, ground
            • 1⅓ oz Parmesan cheese, grated

            Measure

            • 2 qt + 2 cups Farfalle (bow-tie) pasta, whole-wheat, uncooked
            • 1 gal + 2 qt + 1 cup Water
            • 2 Tbsp + 2 tsp Vegetable oil
            • ¼ cup Garlic clove, minced
            • 1 gal + 3 qt + 1½ cups Zucchini, fresh, unpeeled, shredded (gently wash zucchini under running water before shredding)
            • 2 tsp Salt, table
            • 1 tsp Black pepper, ground
            • cup Parmesan cheese, grated

            50 Servings

              Weight

              • 3 lb 2 oz Farfalle (bow-tie) pasta, whole-wheat, uncooked
              • 400 fl oz Water
              • - - Vegetable oil
              • 24 cloves Garlic clove, minced
              • 16 lb 10 oz Zucchini, fresh, unpeeled, shredded (gently wash zucchini under running water before shredding)
              • - - Salt, table
              • - - Black pepper, ground
              • 2⅔ oz Parmesan cheese, grated

              Measure

              • 1 gal + 1 qt Farfalle (bow-tie) pasta, whole-wheat, uncooked
              • 3 gal + 2 cups Water
              • cup Vegetable oil
              • ½ cup Garlic clove, minced
              • 3 gal + 2 qt + 3 cups Zucchini, fresh, unpeeled, shredded (gently wash zucchini under running water before shredding)
              • 1 Tbsp + 1 tsp Salt, table
              • 2 tsp Black pepper, ground
              • cup Parmesan cheese, grated

              Quantity
               

              25 Servings

                Weight

                • 1 lb 9 oz Farfalle (bow-tie) pasta, whole-wheat, uncooked
                • 200 fl oz Water
                • - - Vegetable oil
                • 12 cloves Garlic, clove, minced
                • 8 lb 5 oz Zucchini, fresh, unpeeled, shredded (gently wash zucchini under running water before shredding)
                • - - Salt, table
                • - - Black pepper, ground
                • 1⅓ oz Parmesan cheese, grated

                Measure

                • 2 qt + 2 cups Farfalle (bow-tie) pasta, whole-wheat, uncooked
                • 1 gal + 2 qt + 1 cup Water
                • 2 Tbsp + 2 tsp Vegetable oil
                • ¼ cup Garlic clove, minced
                • 1 gal + 3 qt + 1½ cups Zucchini, fresh, unpeeled, shredded (gently wash zucchini under running water before shredding)
                • 2 tsp Salt, table
                • 1 tsp Black pepper, ground
                • cup Parmesan cheese, grated

                50 Servings

                  Weight

                  • 3 lb 2 oz Farfalle (bow-tie) pasta, whole-wheat, uncooked
                  • 400 fl oz Water
                  • - - Vegetable oil
                  • 24 cloves Garlic clove, minced
                  • 16 lb 10 oz Zucchini, fresh, unpeeled, shredded (gently wash zucchini under running water before shredding)
                  • - - Salt, table
                  • - - Black pepper, ground
                  • 2⅔ oz Parmesan cheese, grated

                  Measure

                  • 1 gal + 1 qt Farfalle (bow-tie) pasta, whole-wheat, uncooked
                  • 3 gal + 2 cups Water
                  • cup Vegetable oil
                  • ½ cup Garlic clove, minced
                  • 3 gal + 2 qt + 3 cups Zucchini, fresh, unpeeled, shredded (gently wash zucchini under running water before shredding)
                  • 1 Tbsp + 1 tsp Salt, table
                  • 2 tsp Black pepper, ground
                  • cup Parmesan cheese, grated
                  *See Marketing Guide

                  Ingredients
                   

                  25 Servings

                    Weight

                    • 1 lb 9 oz Farfalle (bow-tie) pasta, whole-wheat, uncooked
                    • 200 fl oz Water
                    • - - Vegetable oil
                    • 12 cloves Garlic, clove, minced
                    • 8 lb 5 oz Zucchini, fresh, unpeeled, shredded (gently wash zucchini under running water before shredding)
                    • - - Salt, table
                    • - - Black pepper, ground
                    • 1⅓ oz Parmesan cheese, grated

                    Measure

                    • 2 qt + 2 cups Farfalle (bow-tie) pasta, whole-wheat, uncooked
                    • 1 gal + 2 qt + 1 cup Water
                    • 2 Tbsp + 2 tsp Vegetable oil
                    • ¼ cup Garlic clove, minced
                    • 1 gal + 3 qt + 1½ cups Zucchini, fresh, unpeeled, shredded (gently wash zucchini under running water before shredding)
                    • 2 tsp Salt, table
                    • 1 tsp Black pepper, ground
                    • cup Parmesan cheese, grated

                    50 Servings

                      Weight

                      • 3 lb 2 oz Farfalle (bow-tie) pasta, whole-wheat, uncooked
                      • 400 fl oz Water
                      • - - Vegetable oil
                      • 24 cloves Garlic clove, minced
                      • 16 lb 10 oz Zucchini, fresh, unpeeled, shredded (gently wash zucchini under running water before shredding)
                      • - - Salt, table
                      • - - Black pepper, ground
                      • 2⅔ oz Parmesan cheese, grated

                      Measure

                      • 1 gal + 1 qt Farfalle (bow-tie) pasta, whole-wheat, uncooked
                      • 3 gal + 2 cups Water
                      • cup Vegetable oil
                      • ½ cup Garlic clove, minced
                      • 3 gal + 2 qt + 3 cups Zucchini, fresh, unpeeled, shredded (gently wash zucchini under running water before shredding)
                      • 1 Tbsp + 1 tsp Salt, table
                      • 2 tsp Black pepper, ground
                      • cup Parmesan cheese, grated

                      Quantity
                       

                      25 Servings

                        Weight

                        • 1 lb 9 oz Farfalle (bow-tie) pasta, whole-wheat, uncooked
                        • 200 fl oz Water
                        • - - Vegetable oil
                        • 12 cloves Garlic, clove, minced
                        • 8 lb 5 oz Zucchini, fresh, unpeeled, shredded (gently wash zucchini under running water before shredding)
                        • - - Salt, table
                        • - - Black pepper, ground
                        • 1⅓ oz Parmesan cheese, grated

                        Measure

                        • 2 qt + 2 cups Farfalle (bow-tie) pasta, whole-wheat, uncooked
                        • 1 gal + 2 qt + 1 cup Water
                        • 2 Tbsp + 2 tsp Vegetable oil
                        • ¼ cup Garlic clove, minced
                        • 1 gal + 3 qt + 1½ cups Zucchini, fresh, unpeeled, shredded (gently wash zucchini under running water before shredding)
                        • 2 tsp Salt, table
                        • 1 tsp Black pepper, ground
                        • cup Parmesan cheese, grated

                        50 Servings

                          Weight

                          • 3 lb 2 oz Farfalle (bow-tie) pasta, whole-wheat, uncooked
                          • 400 fl oz Water
                          • - - Vegetable oil
                          • 24 cloves Garlic clove, minced
                          • 16 lb 10 oz Zucchini, fresh, unpeeled, shredded (gently wash zucchini under running water before shredding)
                          • - - Salt, table
                          • - - Black pepper, ground
                          • 2⅔ oz Parmesan cheese, grated

                          Measure

                          • 1 gal + 1 qt Farfalle (bow-tie) pasta, whole-wheat, uncooked
                          • 3 gal + 2 cups Water
                          • cup Vegetable oil
                          • ½ cup Garlic clove, minced
                          • 3 gal + 2 qt + 3 cups Zucchini, fresh, unpeeled, shredded (gently wash zucchini under running water before shredding)
                          • 1 Tbsp + 1 tsp Salt, table
                          • 2 tsp Black pepper, ground
                          • cup Parmesan cheese, grated
                          *See Marketing Guide

                          Ingredients
                           

                          25 Servings

                            Weight

                            • 1 lb 9 oz Farfalle (bow-tie) pasta, whole-wheat, uncooked
                            • 200 fl oz Water
                            • - - Vegetable oil
                            • 12 cloves Garlic, clove, minced
                            • 8 lb 5 oz Zucchini, fresh, unpeeled, shredded (gently wash zucchini under running water before shredding)
                            • - - Salt, table
                            • - - Black pepper, ground
                            • 1⅓ oz Parmesan cheese, grated

                            Measure

                            • 2 qt + 2 cups Farfalle (bow-tie) pasta, whole-wheat, uncooked
                            • 1 gal + 2 qt + 1 cup Water
                            • 2 Tbsp + 2 tsp Vegetable oil
                            • ¼ cup Garlic clove, minced
                            • 1 gal + 3 qt + 1½ cups Zucchini, fresh, unpeeled, shredded (gently wash zucchini under running water before shredding)
                            • 2 tsp Salt, table
                            • 1 tsp Black pepper, ground
                            • cup Parmesan cheese, grated

                            50 Servings

                              Weight

                              • 3 lb 2 oz Farfalle (bow-tie) pasta, whole-wheat, uncooked
                              • 400 fl oz Water
                              • - - Vegetable oil
                              • 24 cloves Garlic clove, minced
                              • 16 lb 10 oz Zucchini, fresh, unpeeled, shredded (gently wash zucchini under running water before shredding)
                              • - - Salt, table
                              • - - Black pepper, ground
                              • 2⅔ oz Parmesan cheese, grated

                              Measure

                              • 1 gal + 1 qt Farfalle (bow-tie) pasta, whole-wheat, uncooked
                              • 3 gal + 2 cups Water
                              • cup Vegetable oil
                              • ½ cup Garlic clove, minced
                              • 3 gal + 2 qt + 3 cups Zucchini, fresh, unpeeled, shredded (gently wash zucchini under running water before shredding)
                              • 1 Tbsp + 1 tsp Salt, table
                              • 2 tsp Black pepper, ground
                              • cup Parmesan cheese, grated

                              Quantity
                               

                              25 Servings

                                Weight

                                • 1 lb 9 oz Farfalle (bow-tie) pasta, whole-wheat, uncooked
                                • 200 fl oz Water
                                • - - Vegetable oil
                                • 12 cloves Garlic, clove, minced
                                • 8 lb 5 oz Zucchini, fresh, unpeeled, shredded (gently wash zucchini under running water before shredding)
                                • - - Salt, table
                                • - - Black pepper, ground
                                • 1⅓ oz Parmesan cheese, grated

                                Measure

                                • 2 qt + 2 cups Farfalle (bow-tie) pasta, whole-wheat, uncooked
                                • 1 gal + 2 qt + 1 cup Water
                                • 2 Tbsp + 2 tsp Vegetable oil
                                • ¼ cup Garlic clove, minced
                                • 1 gal + 3 qt + 1½ cups Zucchini, fresh, unpeeled, shredded (gently wash zucchini under running water before shredding)
                                • 2 tsp Salt, table
                                • 1 tsp Black pepper, ground
                                • cup Parmesan cheese, grated

                                50 Servings

                                  Weight

                                  • 3 lb 2 oz Farfalle (bow-tie) pasta, whole-wheat, uncooked
                                  • 400 fl oz Water
                                  • - - Vegetable oil
                                  • 24 cloves Garlic clove, minced
                                  • 16 lb 10 oz Zucchini, fresh, unpeeled, shredded (gently wash zucchini under running water before shredding)
                                  • - - Salt, table
                                  • - - Black pepper, ground
                                  • 2⅔ oz Parmesan cheese, grated

                                  Measure

                                  • 1 gal + 1 qt Farfalle (bow-tie) pasta, whole-wheat, uncooked
                                  • 3 gal + 2 cups Water
                                  • cup Vegetable oil
                                  • ½ cup Garlic clove, minced
                                  • 3 gal + 2 qt + 3 cups Zucchini, fresh, unpeeled, shredded (gently wash zucchini under running water before shredding)
                                  • 1 Tbsp + 1 tsp Salt, table
                                  • 2 tsp Black pepper, ground
                                  • cup Parmesan cheese, grated
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  25 Servings

                                    Weight

                                    • 1 lb 9 oz Farfalle (bow-tie) pasta, whole-wheat, uncooked
                                    • 200 fl oz Water
                                    • - - Vegetable oil
                                    • 12 cloves Garlic, clove, minced
                                    • 8 lb 5 oz Zucchini, fresh, unpeeled, shredded (gently wash zucchini under running water before shredding)
                                    • - - Salt, table
                                    • - - Black pepper, ground
                                    • 1⅓ oz Parmesan cheese, grated

                                    Measure

                                    • 2 qt + 2 cups Farfalle (bow-tie) pasta, whole-wheat, uncooked
                                    • 1 gal + 2 qt + 1 cup Water
                                    • 2 Tbsp + 2 tsp Vegetable oil
                                    • ¼ cup Garlic clove, minced
                                    • 1 gal + 3 qt + 1½ cups Zucchini, fresh, unpeeled, shredded (gently wash zucchini under running water before shredding)
                                    • 2 tsp Salt, table
                                    • 1 tsp Black pepper, ground
                                    • cup Parmesan cheese, grated

                                    50 Servings

                                      Weight

                                      • 3 lb 2 oz Farfalle (bow-tie) pasta, whole-wheat, uncooked
                                      • 400 fl oz Water
                                      • - - Vegetable oil
                                      • 24 cloves Garlic clove, minced
                                      • 16 lb 10 oz Zucchini, fresh, unpeeled, shredded (gently wash zucchini under running water before shredding)
                                      • - - Salt, table
                                      • - - Black pepper, ground
                                      • 2⅔ oz Parmesan cheese, grated

                                      Measure

                                      • 1 gal + 1 qt Farfalle (bow-tie) pasta, whole-wheat, uncooked
                                      • 3 gal + 2 cups Water
                                      • cup Vegetable oil
                                      • ½ cup Garlic clove, minced
                                      • 3 gal + 2 qt + 3 cups Zucchini, fresh, unpeeled, shredded (gently wash zucchini under running water before shredding)
                                      • 1 Tbsp + 1 tsp Salt, table
                                      • 2 tsp Black pepper, ground
                                      • cup Parmesan cheese, grated

                                      Quantity
                                       

                                      25 Servings

                                        Weight

                                        • 1 lb 9 oz Farfalle (bow-tie) pasta, whole-wheat, uncooked
                                        • 200 fl oz Water
                                        • - - Vegetable oil
                                        • 12 cloves Garlic, clove, minced
                                        • 8 lb 5 oz Zucchini, fresh, unpeeled, shredded (gently wash zucchini under running water before shredding)
                                        • - - Salt, table
                                        • - - Black pepper, ground
                                        • 1⅓ oz Parmesan cheese, grated

                                        Measure

                                        • 2 qt + 2 cups Farfalle (bow-tie) pasta, whole-wheat, uncooked
                                        • 1 gal + 2 qt + 1 cup Water
                                        • 2 Tbsp + 2 tsp Vegetable oil
                                        • ¼ cup Garlic clove, minced
                                        • 1 gal + 3 qt + 1½ cups Zucchini, fresh, unpeeled, shredded (gently wash zucchini under running water before shredding)
                                        • 2 tsp Salt, table
                                        • 1 tsp Black pepper, ground
                                        • cup Parmesan cheese, grated

                                        50 Servings

                                          Weight

                                          • 3 lb 2 oz Farfalle (bow-tie) pasta, whole-wheat, uncooked
                                          • 400 fl oz Water
                                          • - - Vegetable oil
                                          • 24 cloves Garlic clove, minced
                                          • 16 lb 10 oz Zucchini, fresh, unpeeled, shredded (gently wash zucchini under running water before shredding)
                                          • - - Salt, table
                                          • - - Black pepper, ground
                                          • 2⅔ oz Parmesan cheese, grated

                                          Measure

                                          • 1 gal + 1 qt Farfalle (bow-tie) pasta, whole-wheat, uncooked
                                          • 3 gal + 2 cups Water
                                          • cup Vegetable oil
                                          • ½ cup Garlic clove, minced
                                          • 3 gal + 2 qt + 3 cups Zucchini, fresh, unpeeled, shredded (gently wash zucchini under running water before shredding)
                                          • 1 Tbsp + 1 tsp Salt, table
                                          • 2 tsp Black pepper, ground
                                          • cup Parmesan cheese, grated
                                          *See Marketing Guide

                                          Instructions
                                           

                                          • Wash hands with soap and water for at least 20 seconds.
                                          • In an extra-large 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 medium nonstick sauté pan on medium heat. Add garlic. Cook for 30–45 seconds. Stir constantly.
                                          • Increase heat to medium-high. Add zucchini, salt, and pepper. Cook for 30–35 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 1⅓ cups (10 oz server). Serve immediately, or keep warm at 140 °F or higher.

                                          Nutrition INFORMATION

                                          Nutrition Facts
                                          Shredded Zucchini and Pasta for Ages 6-18
                                          Amount Per Serving (0 1⅓ cup Shredded Zucchini and Pasta)
                                          Calories 125 Calories from Fat 27
                                          % Daily Value*
                                          Total Fat 3g5%
                                          Saturated Fat 0g0%
                                          Cholesterol 1mg0%
                                          Sodium 229mg10%
                                          Total Carbohydrates 21g7%
                                          Dietary Fiber 4g17%
                                          Total Sugars 3g3%
                                          Protein 5g10%
                                          Calcium 52mg5%
                                          Iron 1mg6%
                                          *
                                          *Marketing Guide

                                          Notes

                                          • 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
                                          25 Servings:

                                          Weight: 10 lb

                                          Yield: 1 gal 2 qt 1 cup

                                          50 Servings:

                                          Weight: 20 lb

                                          Yield: 3 gal 2 cups