Shredded Zucchini and Pasta for Ages 6-18

Couple bow-tie pasta with veggies for a dish kids will love.
CACFP CREDITING INFORMATION
1⁄2 cup vegetable
1 oz eq grains
SOURCE
Team Nutrition CACFP Easy Recipe Project
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Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins

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

Nutrition Facts
Shredded Zucchini and Pasta for Ages 6-18
Amount Per Serving (1 ⅓ cup Shredded Zucchini and Pasta)
Calories 125 Calories from Fat 27
% Daily Value*
Total Fat 3g5%
Cholesterol 1mg0%
Sodium 229mg10%
Total Carbohydrates 21g7%
Dietary Fiber 4g17%
Total Sugars 3g3%
Protein 5g10%
Calcium 52mg5%
Iron 1mg6%
*
*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