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Orzo Pasta with Green Peas USDA Recipe for Adults in CACFP

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.
Course: Side Dish
Keyword: CACFP
Age Group: Adult
Serving Size: 25-50
Program Type: CACFP
Program Meal Type: Lunch, Supper
Conventional Meal Category: Side Dish
Program Meal Component: Grains
Vegetable Subgroup: Red-Orange Vegetables, Starchy Vegetables, Other Vegetables
Meal Service Temperature: Hot
Cooking Method: Boil, Sauté
Season: Fall, Spring, Winter
25 Servings
Calories: 343

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

      -

      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

          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).

          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.

          Nutrition

          Serving: 1½ cups (two 6 oz spoodles) | Calories: 343 | Total Carbohydrate: 53g | Protein: 12g | Total Fat: 9g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 266mg | Potassium: 413mg | Dietary Fiber: 5g | Total Sugars: 6g | Vitamin C: 61mg | Vitamin D: 8IU | Calcium: 114mg | Iron: 3mg | Vitamin A: 98mcg