Shredded Zucchini and Pasta USDA Recipe for Family Child Care Centers
Age Group: Ages 3-5
Serving Size: 6
Couple bow-tie pasta with veggies for a dish kids will love.CACFP CREDITING INFORMATION ¼ cup vegetable½ oz eq grains
Ingredients
- 1¼ cups Farfalle (bow-tie) pasta, whole-wheat, uncooked
- 3 cups Water
- 1 tsp Vegetable oil
- 1½ tsp Garlic, clove, minced
- 3½ cups
- ¼ tsp Salt, table
- ⅛ tps Black pepper, ground
- 2 tsp Parmesan cheese, grated
Quantity
- 1¼ cups Farfalle (bow-tie) pasta, whole-wheat, uncooked
- 3 cups Water
- 1 tsp Vegetable oil
- 1½ tsp Garlic, clove, minced
- 3½ cups
- ¼ tsp Salt, table
- ⅛ tps Black pepper, ground
- 2 tsp Parmesan cheese, grated
Ingredients
- 1¼ cups Farfalle (bow-tie) pasta, whole-wheat, uncooked
- 3 cups Water
- 1 tsp Vegetable oil
- 1½ tsp Garlic, clove, minced
- 3½ cups
- ¼ tsp Salt, table
- ⅛ tps Black pepper, ground
- 2 tsp Parmesan cheese, grated
Quantity
- 1¼ cups Farfalle (bow-tie) pasta, whole-wheat, uncooked
- 3 cups Water
- 1 tsp Vegetable oil
- 1½ tsp Garlic, clove, minced
- 3½ cups
- ¼ tsp Salt, table
- ⅛ tps Black pepper, ground
- 2 tsp Parmesan cheese, grated
*See Marketing Guide
Ingredients
- 1¼ cups Farfalle (bow-tie) pasta, whole-wheat, uncooked
- 3 cups Water
- 1 tsp Vegetable oil
- 1½ tsp Garlic, clove, minced
- 3½ cups
- ¼ tsp Salt, table
- ⅛ tps Black pepper, ground
- 2 tsp Parmesan cheese, grated
Quantity
- 1¼ cups Farfalle (bow-tie) pasta, whole-wheat, uncooked
- 3 cups Water
- 1 tsp Vegetable oil
- 1½ tsp Garlic, clove, minced
- 3½ cups
- ¼ tsp Salt, table
- ⅛ tps Black pepper, ground
- 2 tsp Parmesan cheese, grated
*See Marketing Guide
Ingredients
- 1¼ cups Farfalle (bow-tie) pasta, whole-wheat, uncooked
- 3 cups Water
- 1 tsp Vegetable oil
- 1½ tsp Garlic, clove, minced
- 3½ cups
- ¼ tsp Salt, table
- ⅛ tps Black pepper, ground
- 2 tsp Parmesan cheese, grated
Quantity
- 1¼ cups Farfalle (bow-tie) pasta, whole-wheat, uncooked
- 3 cups Water
- 1 tsp Vegetable oil
- 1½ tsp Garlic, clove, minced
- 3½ cups
- ¼ tsp Salt, table
- ⅛ tps Black pepper, ground
- 2 tsp Parmesan cheese, grated
*See Marketing Guide
Ingredients
- 1¼ cups Farfalle (bow-tie) pasta, whole-wheat, uncooked
- 3 cups Water
- 1 tsp Vegetable oil
- 1½ tsp Garlic, clove, minced
- 3½ cups
- ¼ tsp Salt, table
- ⅛ tps Black pepper, ground
- 2 tsp Parmesan cheese, grated
Quantity
- 1¼ cups Farfalle (bow-tie) pasta, whole-wheat, uncooked
- 3 cups Water
- 1 tsp Vegetable oil
- 1½ tsp Garlic, clove, minced
- 3½ cups
- ¼ tsp Salt, table
- ⅛ tps Black pepper, ground
- 2 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 medium 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 ⅔ cup. 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
0 ⅔ cup Shredded Zucchini and Pasta.
Calories
63
Total Fat
2
g
3
%
Saturated Fat
0
g
0
%
Cholesterol
1
mg
0
%
Sodium
115
mg
5
%
Total Carbohydrate
10
g
3
%
Dietary Fiber
2
g
8
%
Total Sugars
1
g
1
%
Protein
3
g
6
%
Calcium
27
mg
3
%
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
