Oodles of Noodles USDA Recipe for Family Child Care Homes
Age Group: Ages 3-5
Serving Size: 6
This colorful, whole-wheat pasta dish is accented with grape tomatoes and Swiss chard, and delicately flavored with basil and garlic for an oodles of noodle delight!CACFP CREDITING INFORMATION 1 cup provides ¼ cup vegetable, and 2 oz equivalent grains.
Ingredients
- 2¾ cups Penne pasta, whole-wheat, dry (11 oz)
- 1½ Tbsp Extra virgin olive oil
- 2¼ cups Fresh grape tomatoes, halved
- 1½ tsp Dried basil
- ¾ tsp Sea salt
- ¼ tsp Ground black pepper
- 1 Tbsp Fresh garlic, minced
- 3 Tbsp Whole-wheat flour
- 2⅓ cups Low-sodium vegetable broth
- 4 cups Fresh Swiss chard, stems removed, chopped
Quantity
- 2¾ cups Penne pasta, whole-wheat, dry (11 oz)
- 1½ Tbsp Extra virgin olive oil
- 2¼ cups Fresh grape tomatoes, halved
- 1½ tsp Dried basil
- ¾ tsp Sea salt
- ¼ tsp Ground black pepper
- 1 Tbsp Fresh garlic, minced
- 3 Tbsp Whole-wheat flour
- 2⅓ cups Low-sodium vegetable broth
- 4 cups Fresh Swiss chard, stems removed, chopped
Ingredients
- 2¾ cups Penne pasta, whole-wheat, dry (11 oz)
- 1½ Tbsp Extra virgin olive oil
- 2¼ cups Fresh grape tomatoes, halved
- 1½ tsp Dried basil
- ¾ tsp Sea salt
- ¼ tsp Ground black pepper
- 1 Tbsp Fresh garlic, minced
- 3 Tbsp Whole-wheat flour
- 2⅓ cups Low-sodium vegetable broth
- 4 cups Fresh Swiss chard, stems removed, chopped
Quantity
- 2¾ cups Penne pasta, whole-wheat, dry (11 oz)
- 1½ Tbsp Extra virgin olive oil
- 2¼ cups Fresh grape tomatoes, halved
- 1½ tsp Dried basil
- ¾ tsp Sea salt
- ¼ tsp Ground black pepper
- 1 Tbsp Fresh garlic, minced
- 3 Tbsp Whole-wheat flour
- 2⅓ cups Low-sodium vegetable broth
- 4 cups Fresh Swiss chard, stems removed, chopped
*See Marketing Guide
Ingredients
- 2¾ cups Penne pasta, whole-wheat, dry (11 oz)
- 1½ Tbsp Extra virgin olive oil
- 2¼ cups Fresh grape tomatoes, halved
- 1½ tsp Dried basil
- ¾ tsp Sea salt
- ¼ tsp Ground black pepper
- 1 Tbsp Fresh garlic, minced
- 3 Tbsp Whole-wheat flour
- 2⅓ cups Low-sodium vegetable broth
- 4 cups Fresh Swiss chard, stems removed, chopped
Quantity
- 2¾ cups Penne pasta, whole-wheat, dry (11 oz)
- 1½ Tbsp Extra virgin olive oil
- 2¼ cups Fresh grape tomatoes, halved
- 1½ tsp Dried basil
- ¾ tsp Sea salt
- ¼ tsp Ground black pepper
- 1 Tbsp Fresh garlic, minced
- 3 Tbsp Whole-wheat flour
- 2⅓ cups Low-sodium vegetable broth
- 4 cups Fresh Swiss chard, stems removed, chopped
*See Marketing Guide
Ingredients
- 2¾ cups Penne pasta, whole-wheat, dry (11 oz)
- 1½ Tbsp Extra virgin olive oil
- 2¼ cups Fresh grape tomatoes, halved
- 1½ tsp Dried basil
- ¾ tsp Sea salt
- ¼ tsp Ground black pepper
- 1 Tbsp Fresh garlic, minced
- 3 Tbsp Whole-wheat flour
- 2⅓ cups Low-sodium vegetable broth
- 4 cups Fresh Swiss chard, stems removed, chopped
Quantity
- 2¾ cups Penne pasta, whole-wheat, dry (11 oz)
- 1½ Tbsp Extra virgin olive oil
- 2¼ cups Fresh grape tomatoes, halved
- 1½ tsp Dried basil
- ¾ tsp Sea salt
- ¼ tsp Ground black pepper
- 1 Tbsp Fresh garlic, minced
- 3 Tbsp Whole-wheat flour
- 2⅓ cups Low-sodium vegetable broth
- 4 cups Fresh Swiss chard, stems removed, chopped
*See Marketing Guide
Ingredients
- 2¾ cups Penne pasta, whole-wheat, dry (11 oz)
- 1½ Tbsp Extra virgin olive oil
- 2¼ cups Fresh grape tomatoes, halved
- 1½ tsp Dried basil
- ¾ tsp Sea salt
- ¼ tsp Ground black pepper
- 1 Tbsp Fresh garlic, minced
- 3 Tbsp Whole-wheat flour
- 2⅓ cups Low-sodium vegetable broth
- 4 cups Fresh Swiss chard, stems removed, chopped
Quantity
- 2¾ cups Penne pasta, whole-wheat, dry (11 oz)
- 1½ Tbsp Extra virgin olive oil
- 2¼ cups Fresh grape tomatoes, halved
- 1½ tsp Dried basil
- ¾ tsp Sea salt
- ¼ tsp Ground black pepper
- 1 Tbsp Fresh garlic, minced
- 3 Tbsp Whole-wheat flour
- 2⅓ cups Low-sodium vegetable broth
- 4 cups Fresh Swiss chard, stems removed, chopped
*See Marketing Guide
Instructions
- In a large pot, bring 2 quarts water to a boil. Gradually stir in pasta and return to a boil. Cook uncovered for about 8-10 minutes until tender. Do not overcook. Drain well.
- Heat olive oil in a large skillet over medium heat. Add half of tomatoes and cook 2-3 minutes until skins soften. Do not overcook. Reserve remaining tomatoes for step 4. Add basil, salt, pepper, and garlic. Stir.
- Sprinkle flour over tomatoes. Cook for 30 seconds over medium heat until mixture becomes thick. Add vegetable broth. Bring to a boil and then immediately reduce to low heat.
- Add Swiss chard and remaining tomatoes. Simmer uncovered over low heat for 1-2 minutes or until Swiss chard is wilted. Pour over pasta. Serve hot.
Nutrition INFORMATION
Oodles of Noodles USDA Recipe for Family Child Care Homes
Amount Per Serving
1 cup
Calories
235
Total Fat
4
g
6
%
Saturated Fat
1
g
6
%
Cholesterol
0
mg
0
%
Sodium
323
mg
14
%
Total Carbohydrate
43
g
14
%
Dietary Fiber
5
g
21
%
Protein
9
g
18
%
Vitamin A
1519
IU
30
%
Vitamin C
15
mg
18
%
Calcium
50
mg
5
%
Iron
5
mg
28
%
N/A=data not available
*Marketing Guide
Yield / Volume
