Orzo Pasta with Green Peas USDA Recipe for Adults in CACFP

Age Group: Adult
Serving Size: 25-50
A load of good things flavor Orzo Pasta with Green Peas! They include orzo, peas, and a light creamy sauce flavored with basil and lemon zest.
CACFP Adult Portion Crediting Information
1½ cups (two 6 oz spoodles) provide ½ cup vegetable (⅛ cup additional vegetable, ⅛ cup red/orange vegetable, ⅛ cup starchy vegetable, ⅛ cup other vegetable), and 2 oz equivalent grains.
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Ingredients
 

25 Servings

    Weight

    • - - Canola oil
    • 1 lb 8 oz *Fresh onions, diced
    • 1 lb 4 oz *Fresh red bell peppers, diced
    • 3 lb 2 oz Whole-wheat orzo past
    • - - Water
    • - - Canned low-fat evaporated milk
    • - - Low-sodium chicken base
    • 4 oz Low-fat parmesan cheese, grated
    • 1 lb 4 oz Pimientos, chopped
    • 1 lb 8 oz Frozen green baby peas, thawed, drained
    • - - Water, hot
    • - - Fresh basil leaves, julienne
    • - - Lemon zest

    Measure

    • ¾ cup Canola oil
    • 1 qt 1 cup *Fresh onions, diced
    • 3¾ cups *Fresh red bell peppers, diced
    • 1 qt 3¼ cups Whole-wheat orzo pasta
    • 3 qt 2 cups Water
    • 1 cup Canned low-fat evaporated milk
    • ⅓ cup Low-sodium chicken base
    • 1 cup Low-fat parmesan cheese, grated
    • 2 cups Pimientos, chopped
    • 1 qt Frozen green baby peas, thawed, drained
    • 1 qt 3 cups Water, hot
    • ½ cup Fresh basil leaves, julienne
    • 1 Tbsp 1 tsp Lemon zest

    50 Servings

      Weight

      • - - Canola oil
      • 3 lb *Fresh onions, diced
      • 2 lb 8 oz *Fresh red bell peppers, diced
      • 6 lb 4 oz Whole-wheat orzo pasta
      • - - Water
      • - - Canned low-fat evaporated milk
      • - - Low-sodium chicken base
      • 8 oz Low-fat parmesan cheese, grated
      • 2 lb 8 oz Pimientos, chopped
      • 3 lb Frozen green baby peas, thawed, drained
      • - - Water, hot
      • - - Fresh basil leaves, julienne
      • - - Lemon zest

      Measure

      • 1½ cups Canola oil
      • 2 qt 2 cups *Fresh onions, diced
      • 1 qt 3½ cups *Fresh red bell peppers, diced
      • 3 qt 2½ cups Whole-wheat orzo pasta
      • 1 gal 3 qt Water
      • 2 cups Canned low-fat evaporated milk
      • ⅔ cup Low-sodium chicken base
      • 2 cups Low-fat parmesan cheese, grated
      • 1 qt Pimientos, chopped
      • 2 qt Frozen green baby peas, thawed, drained
      • 3 qt 2 cups Water, hot
      • 1 cup Fresh basil leaves, julienne
      • 2 Tbsp 2 tsp Lemon zest

      Quantity
       

      25 Servings

        Weight

        • - - Canola oil
        • 1 lb 8 oz *Fresh onions, diced
        • 1 lb 4 oz *Fresh red bell peppers, diced
        • 3 lb 2 oz Whole-wheat orzo past
        • - - Water
        • - - Canned low-fat evaporated milk
        • - - Low-sodium chicken base
        • 4 oz Low-fat parmesan cheese, grated
        • 1 lb 4 oz Pimientos, chopped
        • 1 lb 8 oz Frozen green baby peas, thawed, drained
        • - - Water, hot
        • - - Fresh basil leaves, julienne
        • - - Lemon zest

        Measure

        • ¾ cup Canola oil
        • 1 qt 1 cup *Fresh onions, diced
        • 3¾ cups *Fresh red bell peppers, diced
        • 1 qt 3¼ cups Whole-wheat orzo pasta
        • 3 qt 2 cups Water
        • 1 cup Canned low-fat evaporated milk
        • ⅓ cup Low-sodium chicken base
        • 1 cup Low-fat parmesan cheese, grated
        • 2 cups Pimientos, chopped
        • 1 qt Frozen green baby peas, thawed, drained
        • 1 qt 3 cups Water, hot
        • ½ cup Fresh basil leaves, julienne
        • 1 Tbsp 1 tsp Lemon zest

        50 Servings

          Weight

          • - - Canola oil
          • 3 lb *Fresh onions, diced
          • 2 lb 8 oz *Fresh red bell peppers, diced
          • 6 lb 4 oz Whole-wheat orzo pasta
          • - - Water
          • - - Canned low-fat evaporated milk
          • - - Low-sodium chicken base
          • 8 oz Low-fat parmesan cheese, grated
          • 2 lb 8 oz Pimientos, chopped
          • 3 lb Frozen green baby peas, thawed, drained
          • - - Water, hot
          • - - Fresh basil leaves, julienne
          • - - Lemon zest

          Measure

          • 1½ cups Canola oil
          • 2 qt 2 cups *Fresh onions, diced
          • 1 qt 3½ cups *Fresh red bell peppers, diced
          • 3 qt 2½ cups Whole-wheat orzo pasta
          • 1 gal 3 qt Water
          • 2 cups Canned low-fat evaporated milk
          • ⅔ cup Low-sodium chicken base
          • 2 cups Low-fat parmesan cheese, grated
          • 1 qt Pimientos, chopped
          • 2 qt Frozen green baby peas, thawed, drained
          • 3 qt 2 cups Water, hot
          • 1 cup Fresh basil leaves, julienne
          • 2 Tbsp 2 tsp Lemon zest

          Ingredients
           

          25 Servings

            Weight

            • - - Canola oil
            • 1 lb 8 oz *Fresh onions, diced
            • 1 lb 4 oz *Fresh red bell peppers, diced
            • 3 lb 2 oz Whole-wheat orzo past
            • - - Water
            • - - Canned low-fat evaporated milk
            • - - Low-sodium chicken base
            • 4 oz Low-fat parmesan cheese, grated
            • 1 lb 4 oz Pimientos, chopped
            • 1 lb 8 oz Frozen green baby peas, thawed, drained
            • - - Water, hot
            • - - Fresh basil leaves, julienne
            • - - Lemon zest

            Measure

            • ¾ cup Canola oil
            • 1 qt 1 cup *Fresh onions, diced
            • 3¾ cups *Fresh red bell peppers, diced
            • 1 qt 3¼ cups Whole-wheat orzo pasta
            • 3 qt 2 cups Water
            • 1 cup Canned low-fat evaporated milk
            • ⅓ cup Low-sodium chicken base
            • 1 cup Low-fat parmesan cheese, grated
            • 2 cups Pimientos, chopped
            • 1 qt Frozen green baby peas, thawed, drained
            • 1 qt 3 cups Water, hot
            • ½ cup Fresh basil leaves, julienne
            • 1 Tbsp 1 tsp Lemon zest

            50 Servings

              Weight

              • - - Canola oil
              • 3 lb *Fresh onions, diced
              • 2 lb 8 oz *Fresh red bell peppers, diced
              • 6 lb 4 oz Whole-wheat orzo pasta
              • - - Water
              • - - Canned low-fat evaporated milk
              • - - Low-sodium chicken base
              • 8 oz Low-fat parmesan cheese, grated
              • 2 lb 8 oz Pimientos, chopped
              • 3 lb Frozen green baby peas, thawed, drained
              • - - Water, hot
              • - - Fresh basil leaves, julienne
              • - - Lemon zest

              Measure

              • 1½ cups Canola oil
              • 2 qt 2 cups *Fresh onions, diced
              • 1 qt 3½ cups *Fresh red bell peppers, diced
              • 3 qt 2½ cups Whole-wheat orzo pasta
              • 1 gal 3 qt Water
              • 2 cups Canned low-fat evaporated milk
              • ⅔ cup Low-sodium chicken base
              • 2 cups Low-fat parmesan cheese, grated
              • 1 qt Pimientos, chopped
              • 2 qt Frozen green baby peas, thawed, drained
              • 3 qt 2 cups Water, hot
              • 1 cup Fresh basil leaves, julienne
              • 2 Tbsp 2 tsp Lemon zest

              Quantity
               

              25 Servings

                Weight

                • - - Canola oil
                • 1 lb 8 oz *Fresh onions, diced
                • 1 lb 4 oz *Fresh red bell peppers, diced
                • 3 lb 2 oz Whole-wheat orzo past
                • - - Water
                • - - Canned low-fat evaporated milk
                • - - Low-sodium chicken base
                • 4 oz Low-fat parmesan cheese, grated
                • 1 lb 4 oz Pimientos, chopped
                • 1 lb 8 oz Frozen green baby peas, thawed, drained
                • - - Water, hot
                • - - Fresh basil leaves, julienne
                • - - Lemon zest

                Measure

                • ¾ cup Canola oil
                • 1 qt 1 cup *Fresh onions, diced
                • 3¾ cups *Fresh red bell peppers, diced
                • 1 qt 3¼ cups Whole-wheat orzo pasta
                • 3 qt 2 cups Water
                • 1 cup Canned low-fat evaporated milk
                • ⅓ cup Low-sodium chicken base
                • 1 cup Low-fat parmesan cheese, grated
                • 2 cups Pimientos, chopped
                • 1 qt Frozen green baby peas, thawed, drained
                • 1 qt 3 cups Water, hot
                • ½ cup Fresh basil leaves, julienne
                • 1 Tbsp 1 tsp Lemon zest

                50 Servings

                  Weight

                  • - - Canola oil
                  • 3 lb *Fresh onions, diced
                  • 2 lb 8 oz *Fresh red bell peppers, diced
                  • 6 lb 4 oz Whole-wheat orzo pasta
                  • - - Water
                  • - - Canned low-fat evaporated milk
                  • - - Low-sodium chicken base
                  • 8 oz Low-fat parmesan cheese, grated
                  • 2 lb 8 oz Pimientos, chopped
                  • 3 lb Frozen green baby peas, thawed, drained
                  • - - Water, hot
                  • - - Fresh basil leaves, julienne
                  • - - Lemon zest

                  Measure

                  • 1½ cups Canola oil
                  • 2 qt 2 cups *Fresh onions, diced
                  • 1 qt 3½ cups *Fresh red bell peppers, diced
                  • 3 qt 2½ cups Whole-wheat orzo pasta
                  • 1 gal 3 qt Water
                  • 2 cups Canned low-fat evaporated milk
                  • ⅔ cup Low-sodium chicken base
                  • 2 cups Low-fat parmesan cheese, grated
                  • 1 qt Pimientos, chopped
                  • 2 qt Frozen green baby peas, thawed, drained
                  • 3 qt 2 cups Water, hot
                  • 1 cup Fresh basil leaves, julienne
                  • 2 Tbsp 2 tsp Lemon zest
                  *See Marketing Guide

                  Ingredients
                   

                  25 Servings

                    Weight

                    • - - Canola oil
                    • 1 lb 8 oz *Fresh onions, diced
                    • 1 lb 4 oz *Fresh red bell peppers, diced
                    • 3 lb 2 oz Whole-wheat orzo past
                    • - - Water
                    • - - Canned low-fat evaporated milk
                    • - - Low-sodium chicken base
                    • 4 oz Low-fat parmesan cheese, grated
                    • 1 lb 4 oz Pimientos, chopped
                    • 1 lb 8 oz Frozen green baby peas, thawed, drained
                    • - - Water, hot
                    • - - Fresh basil leaves, julienne
                    • - - Lemon zest

                    Measure

                    • ¾ cup Canola oil
                    • 1 qt 1 cup *Fresh onions, diced
                    • 3¾ cups *Fresh red bell peppers, diced
                    • 1 qt 3¼ cups Whole-wheat orzo pasta
                    • 3 qt 2 cups Water
                    • 1 cup Canned low-fat evaporated milk
                    • ⅓ cup Low-sodium chicken base
                    • 1 cup Low-fat parmesan cheese, grated
                    • 2 cups Pimientos, chopped
                    • 1 qt Frozen green baby peas, thawed, drained
                    • 1 qt 3 cups Water, hot
                    • ½ cup Fresh basil leaves, julienne
                    • 1 Tbsp 1 tsp Lemon zest

                    50 Servings

                      Weight

                      • - - Canola oil
                      • 3 lb *Fresh onions, diced
                      • 2 lb 8 oz *Fresh red bell peppers, diced
                      • 6 lb 4 oz Whole-wheat orzo pasta
                      • - - Water
                      • - - Canned low-fat evaporated milk
                      • - - Low-sodium chicken base
                      • 8 oz Low-fat parmesan cheese, grated
                      • 2 lb 8 oz Pimientos, chopped
                      • 3 lb Frozen green baby peas, thawed, drained
                      • - - Water, hot
                      • - - Fresh basil leaves, julienne
                      • - - Lemon zest

                      Measure

                      • 1½ cups Canola oil
                      • 2 qt 2 cups *Fresh onions, diced
                      • 1 qt 3½ cups *Fresh red bell peppers, diced
                      • 3 qt 2½ cups Whole-wheat orzo pasta
                      • 1 gal 3 qt Water
                      • 2 cups Canned low-fat evaporated milk
                      • ⅔ cup Low-sodium chicken base
                      • 2 cups Low-fat parmesan cheese, grated
                      • 1 qt Pimientos, chopped
                      • 2 qt Frozen green baby peas, thawed, drained
                      • 3 qt 2 cups Water, hot
                      • 1 cup Fresh basil leaves, julienne
                      • 2 Tbsp 2 tsp Lemon zest

                      Quantity
                       

                      25 Servings

                        Weight

                        • - - Canola oil
                        • 1 lb 8 oz *Fresh onions, diced
                        • 1 lb 4 oz *Fresh red bell peppers, diced
                        • 3 lb 2 oz Whole-wheat orzo past
                        • - - Water
                        • - - Canned low-fat evaporated milk
                        • - - Low-sodium chicken base
                        • 4 oz Low-fat parmesan cheese, grated
                        • 1 lb 4 oz Pimientos, chopped
                        • 1 lb 8 oz Frozen green baby peas, thawed, drained
                        • - - Water, hot
                        • - - Fresh basil leaves, julienne
                        • - - Lemon zest

                        Measure

                        • ¾ cup Canola oil
                        • 1 qt 1 cup *Fresh onions, diced
                        • 3¾ cups *Fresh red bell peppers, diced
                        • 1 qt 3¼ cups Whole-wheat orzo pasta
                        • 3 qt 2 cups Water
                        • 1 cup Canned low-fat evaporated milk
                        • ⅓ cup Low-sodium chicken base
                        • 1 cup Low-fat parmesan cheese, grated
                        • 2 cups Pimientos, chopped
                        • 1 qt Frozen green baby peas, thawed, drained
                        • 1 qt 3 cups Water, hot
                        • ½ cup Fresh basil leaves, julienne
                        • 1 Tbsp 1 tsp Lemon zest

                        50 Servings

                          Weight

                          • - - Canola oil
                          • 3 lb *Fresh onions, diced
                          • 2 lb 8 oz *Fresh red bell peppers, diced
                          • 6 lb 4 oz Whole-wheat orzo pasta
                          • - - Water
                          • - - Canned low-fat evaporated milk
                          • - - Low-sodium chicken base
                          • 8 oz Low-fat parmesan cheese, grated
                          • 2 lb 8 oz Pimientos, chopped
                          • 3 lb Frozen green baby peas, thawed, drained
                          • - - Water, hot
                          • - - Fresh basil leaves, julienne
                          • - - Lemon zest

                          Measure

                          • 1½ cups Canola oil
                          • 2 qt 2 cups *Fresh onions, diced
                          • 1 qt 3½ cups *Fresh red bell peppers, diced
                          • 3 qt 2½ cups Whole-wheat orzo pasta
                          • 1 gal 3 qt Water
                          • 2 cups Canned low-fat evaporated milk
                          • ⅔ cup Low-sodium chicken base
                          • 2 cups Low-fat parmesan cheese, grated
                          • 1 qt Pimientos, chopped
                          • 2 qt Frozen green baby peas, thawed, drained
                          • 3 qt 2 cups Water, hot
                          • 1 cup Fresh basil leaves, julienne
                          • 2 Tbsp 2 tsp Lemon zest
                          *See Marketing Guide

                          Ingredients
                           

                          25 Servings

                            Weight

                            • - - Canola oil
                            • 1 lb 8 oz *Fresh onions, diced
                            • 1 lb 4 oz *Fresh red bell peppers, diced
                            • 3 lb 2 oz Whole-wheat orzo past
                            • - - Water
                            • - - Canned low-fat evaporated milk
                            • - - Low-sodium chicken base
                            • 4 oz Low-fat parmesan cheese, grated
                            • 1 lb 4 oz Pimientos, chopped
                            • 1 lb 8 oz Frozen green baby peas, thawed, drained
                            • - - Water, hot
                            • - - Fresh basil leaves, julienne
                            • - - Lemon zest

                            Measure

                            • ¾ cup Canola oil
                            • 1 qt 1 cup *Fresh onions, diced
                            • 3¾ cups *Fresh red bell peppers, diced
                            • 1 qt 3¼ cups Whole-wheat orzo pasta
                            • 3 qt 2 cups Water
                            • 1 cup Canned low-fat evaporated milk
                            • ⅓ cup Low-sodium chicken base
                            • 1 cup Low-fat parmesan cheese, grated
                            • 2 cups Pimientos, chopped
                            • 1 qt Frozen green baby peas, thawed, drained
                            • 1 qt 3 cups Water, hot
                            • ½ cup Fresh basil leaves, julienne
                            • 1 Tbsp 1 tsp Lemon zest

                            50 Servings

                              Weight

                              • - - Canola oil
                              • 3 lb *Fresh onions, diced
                              • 2 lb 8 oz *Fresh red bell peppers, diced
                              • 6 lb 4 oz Whole-wheat orzo pasta
                              • - - Water
                              • - - Canned low-fat evaporated milk
                              • - - Low-sodium chicken base
                              • 8 oz Low-fat parmesan cheese, grated
                              • 2 lb 8 oz Pimientos, chopped
                              • 3 lb Frozen green baby peas, thawed, drained
                              • - - Water, hot
                              • - - Fresh basil leaves, julienne
                              • - - Lemon zest

                              Measure

                              • 1½ cups Canola oil
                              • 2 qt 2 cups *Fresh onions, diced
                              • 1 qt 3½ cups *Fresh red bell peppers, diced
                              • 3 qt 2½ cups Whole-wheat orzo pasta
                              • 1 gal 3 qt Water
                              • 2 cups Canned low-fat evaporated milk
                              • ⅔ cup Low-sodium chicken base
                              • 2 cups Low-fat parmesan cheese, grated
                              • 1 qt Pimientos, chopped
                              • 2 qt Frozen green baby peas, thawed, drained
                              • 3 qt 2 cups Water, hot
                              • 1 cup Fresh basil leaves, julienne
                              • 2 Tbsp 2 tsp Lemon zest

                              Quantity
                               

                              25 Servings

                                Weight

                                • - - Canola oil
                                • 1 lb 8 oz *Fresh onions, diced
                                • 1 lb 4 oz *Fresh red bell peppers, diced
                                • 3 lb 2 oz Whole-wheat orzo past
                                • - - Water
                                • - - Canned low-fat evaporated milk
                                • - - Low-sodium chicken base
                                • 4 oz Low-fat parmesan cheese, grated
                                • 1 lb 4 oz Pimientos, chopped
                                • 1 lb 8 oz Frozen green baby peas, thawed, drained
                                • - - Water, hot
                                • - - Fresh basil leaves, julienne
                                • - - Lemon zest

                                Measure

                                • ¾ cup Canola oil
                                • 1 qt 1 cup *Fresh onions, diced
                                • 3¾ cups *Fresh red bell peppers, diced
                                • 1 qt 3¼ cups Whole-wheat orzo pasta
                                • 3 qt 2 cups Water
                                • 1 cup Canned low-fat evaporated milk
                                • ⅓ cup Low-sodium chicken base
                                • 1 cup Low-fat parmesan cheese, grated
                                • 2 cups Pimientos, chopped
                                • 1 qt Frozen green baby peas, thawed, drained
                                • 1 qt 3 cups Water, hot
                                • ½ cup Fresh basil leaves, julienne
                                • 1 Tbsp 1 tsp Lemon zest

                                50 Servings

                                  Weight

                                  • - - Canola oil
                                  • 3 lb *Fresh onions, diced
                                  • 2 lb 8 oz *Fresh red bell peppers, diced
                                  • 6 lb 4 oz Whole-wheat orzo pasta
                                  • - - Water
                                  • - - Canned low-fat evaporated milk
                                  • - - Low-sodium chicken base
                                  • 8 oz Low-fat parmesan cheese, grated
                                  • 2 lb 8 oz Pimientos, chopped
                                  • 3 lb Frozen green baby peas, thawed, drained
                                  • - - Water, hot
                                  • - - Fresh basil leaves, julienne
                                  • - - Lemon zest

                                  Measure

                                  • 1½ cups Canola oil
                                  • 2 qt 2 cups *Fresh onions, diced
                                  • 1 qt 3½ cups *Fresh red bell peppers, diced
                                  • 3 qt 2½ cups Whole-wheat orzo pasta
                                  • 1 gal 3 qt Water
                                  • 2 cups Canned low-fat evaporated milk
                                  • ⅔ cup Low-sodium chicken base
                                  • 2 cups Low-fat parmesan cheese, grated
                                  • 1 qt Pimientos, chopped
                                  • 2 qt Frozen green baby peas, thawed, drained
                                  • 3 qt 2 cups Water, hot
                                  • 1 cup Fresh basil leaves, julienne
                                  • 2 Tbsp 2 tsp Lemon zest
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  25 Servings

                                    Weight

                                    • - - Canola oil
                                    • 1 lb 8 oz *Fresh onions, diced
                                    • 1 lb 4 oz *Fresh red bell peppers, diced
                                    • 3 lb 2 oz Whole-wheat orzo past
                                    • - - Water
                                    • - - Canned low-fat evaporated milk
                                    • - - Low-sodium chicken base
                                    • 4 oz Low-fat parmesan cheese, grated
                                    • 1 lb 4 oz Pimientos, chopped
                                    • 1 lb 8 oz Frozen green baby peas, thawed, drained
                                    • - - Water, hot
                                    • - - Fresh basil leaves, julienne
                                    • - - Lemon zest

                                    Measure

                                    • ¾ cup Canola oil
                                    • 1 qt 1 cup *Fresh onions, diced
                                    • 3¾ cups *Fresh red bell peppers, diced
                                    • 1 qt 3¼ cups Whole-wheat orzo pasta
                                    • 3 qt 2 cups Water
                                    • 1 cup Canned low-fat evaporated milk
                                    • ⅓ cup Low-sodium chicken base
                                    • 1 cup Low-fat parmesan cheese, grated
                                    • 2 cups Pimientos, chopped
                                    • 1 qt Frozen green baby peas, thawed, drained
                                    • 1 qt 3 cups Water, hot
                                    • ½ cup Fresh basil leaves, julienne
                                    • 1 Tbsp 1 tsp Lemon zest

                                    50 Servings

                                      Weight

                                      • - - Canola oil
                                      • 3 lb *Fresh onions, diced
                                      • 2 lb 8 oz *Fresh red bell peppers, diced
                                      • 6 lb 4 oz Whole-wheat orzo pasta
                                      • - - Water
                                      • - - Canned low-fat evaporated milk
                                      • - - Low-sodium chicken base
                                      • 8 oz Low-fat parmesan cheese, grated
                                      • 2 lb 8 oz Pimientos, chopped
                                      • 3 lb Frozen green baby peas, thawed, drained
                                      • - - Water, hot
                                      • - - Fresh basil leaves, julienne
                                      • - - Lemon zest

                                      Measure

                                      • 1½ cups Canola oil
                                      • 2 qt 2 cups *Fresh onions, diced
                                      • 1 qt 3½ cups *Fresh red bell peppers, diced
                                      • 3 qt 2½ cups Whole-wheat orzo pasta
                                      • 1 gal 3 qt Water
                                      • 2 cups Canned low-fat evaporated milk
                                      • ⅔ cup Low-sodium chicken base
                                      • 2 cups Low-fat parmesan cheese, grated
                                      • 1 qt Pimientos, chopped
                                      • 2 qt Frozen green baby peas, thawed, drained
                                      • 3 qt 2 cups Water, hot
                                      • 1 cup Fresh basil leaves, julienne
                                      • 2 Tbsp 2 tsp Lemon zest

                                      Quantity
                                       

                                      25 Servings

                                        Weight

                                        • - - Canola oil
                                        • 1 lb 8 oz *Fresh onions, diced
                                        • 1 lb 4 oz *Fresh red bell peppers, diced
                                        • 3 lb 2 oz Whole-wheat orzo past
                                        • - - Water
                                        • - - Canned low-fat evaporated milk
                                        • - - Low-sodium chicken base
                                        • 4 oz Low-fat parmesan cheese, grated
                                        • 1 lb 4 oz Pimientos, chopped
                                        • 1 lb 8 oz Frozen green baby peas, thawed, drained
                                        • - - Water, hot
                                        • - - Fresh basil leaves, julienne
                                        • - - Lemon zest

                                        Measure

                                        • ¾ cup Canola oil
                                        • 1 qt 1 cup *Fresh onions, diced
                                        • 3¾ cups *Fresh red bell peppers, diced
                                        • 1 qt 3¼ cups Whole-wheat orzo pasta
                                        • 3 qt 2 cups Water
                                        • 1 cup Canned low-fat evaporated milk
                                        • ⅓ cup Low-sodium chicken base
                                        • 1 cup Low-fat parmesan cheese, grated
                                        • 2 cups Pimientos, chopped
                                        • 1 qt Frozen green baby peas, thawed, drained
                                        • 1 qt 3 cups Water, hot
                                        • ½ cup Fresh basil leaves, julienne
                                        • 1 Tbsp 1 tsp Lemon zest

                                        50 Servings

                                          Weight

                                          • - - Canola oil
                                          • 3 lb *Fresh onions, diced
                                          • 2 lb 8 oz *Fresh red bell peppers, diced
                                          • 6 lb 4 oz Whole-wheat orzo pasta
                                          • - - Water
                                          • - - Canned low-fat evaporated milk
                                          • - - Low-sodium chicken base
                                          • 8 oz Low-fat parmesan cheese, grated
                                          • 2 lb 8 oz Pimientos, chopped
                                          • 3 lb Frozen green baby peas, thawed, drained
                                          • - - Water, hot
                                          • - - Fresh basil leaves, julienne
                                          • - - Lemon zest

                                          Measure

                                          • 1½ cups Canola oil
                                          • 2 qt 2 cups *Fresh onions, diced
                                          • 1 qt 3½ cups *Fresh red bell peppers, diced
                                          • 3 qt 2½ cups Whole-wheat orzo pasta
                                          • 1 gal 3 qt Water
                                          • 2 cups Canned low-fat evaporated milk
                                          • ⅔ cup Low-sodium chicken base
                                          • 2 cups Low-fat parmesan cheese, grated
                                          • 1 qt Pimientos, chopped
                                          • 2 qt Frozen green baby peas, thawed, drained
                                          • 3 qt 2 cups Water, hot
                                          • 1 cup Fresh basil leaves, julienne
                                          • 2 Tbsp 2 tsp Lemon zest
                                          *See Marketing Guide

                                          Instructions
                                           

                                          • Heat oil in a large stock pot.
                                          • Add onions and red bell peppers. Cook uncovered over high heat for 2-4 minutes or until onions are translucent.
                                          • Add pasta and 1 qt 3 cups water. Set remaining water aside for step 4. Cook uncovered over high heat for 3-5 minutes or until water has almost been absorbed by pasta.
                                          • Add remaining water, milk, and chicken base. Cook uncovered over medium heat for 3-6 minutes.
                                          • Add cheese, pimientos, and peas. Cook uncovered over medium heat for 4 minutes.
                                          • Remove from heat, add hot water stir well. Fold in basil and lemon zest and let rest for 5 minutes for flavors to marry.
                                          • Critical Control Point: Heat to 140 °F or higher for at least 15 seconds.
                                          • Pour 2 gal (about 17 lb 2 oz) pasta mixture into a steam table pan (12” x 20” x 2½”).
                                            For 25 servings, use 1 pan.
                                            For 50 servings, use 2 pans.
                                          • Critical Control Point: Hold for hot service at 140 °F or higher.
                                          • Portion two 6 oz spoodles (1½ cups).

                                          Nutrition INFORMATION

                                          Nutrition Facts
                                          Orzo Pasta with Green Peas USDA Recipe for Adults in CACFP
                                          Amount Per Serving 1 ½ cups (two 6 oz spoodles)
                                          Calories 343 Calories from Fat 81
                                          % Daily Value*
                                          Total Fat 9g14%
                                          Saturated Fat 1g6%
                                          Cholesterol 6mg2%
                                          Sodium 266mg12%
                                          Potassium 413mg12%
                                          Total Carbohydrate 53g18%
                                          Dietary Fiber 5g21%
                                          Total Sugars 6g7%
                                          Protein 12g24%
                                          Vitamin C 61mg74%
                                          Vitamin D 8IU53%
                                          Calcium 114mg11%
                                          Iron 3mg17%
                                          Vitamin A 98mcg
                                          *
                                          *Marketing Guide
                                          25 Servings:
                                          Fresh onions, diced: 1 lb 15 oz
                                          Fresh red bell peppers, diced: 1 lb 12 oz
                                          50 Servings:
                                          Fresh onions, diced: 3 lb 14 oz
                                          Fresh red bell peppers, diced: 3 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.
                                          Cooking Process #2: Same Day Service.
                                          Yield / Volume
                                          25 Servings:
                                          About 17 lb 2 oz
                                          About 2 gal/1 steam table pans
                                          (12” x 20” x 2½”)
                                          50 Servings:
                                          About 34 lb 4 oz
                                          About 4 gal/2 steam table pans
                                          (12” x 20” x 2½”)