INGREDIENTS
1. 5 qts. White mushrooms, fresh, quartered
2. 5 qts. Zucchini, fresh, cut in half lengthwise and then cut into ¼ inch slices
3. ½ cup Vegetable Oil
4. 16 oz. Pioneer® Alfredo Sauce Mix (94341)
5. 2 qts. Water
6. 2 tsp. Italian seasoning
7. 1 Tbsp. Garlic Powder
8. 4 cups Diced canned tomatoes, drained, juice reserved
9. 5 lbs. Whole wheat spaghetti
INSTRUCTIONS
Vegetables
1. Preheat oven to 425°F.
2. Combine vegetables and oil in a large bowl; toss until well coated.
3. Divide the vegetables evenly onto sheet pans, spreading them into single layers on the pans. Roast for 15 minutes, or until browned and softened. Remove from oven and keep warm.
Sauce
4. Combine reserved juice from the canned tomatoes with water to yield 2 quarts of liquid.
5. Heat tomato water in a saucepan over medium-high heat until it begins to simmer (190°F).
6. Slowly add 1 package of Pioneer® Alfredo Sauce Mix, the Italian seasoning, and garlic powder, stirring well with a wire whisk.
7. Cover and let stand for 5 minutes.
10. Remove cover, stir in tomatoes. Transfer to a large bowl.
Pasta
8. Cook the pasta according to package directions while preparing the sauce. Drain and toss with sauce. Hold in steam table to a minimum temperature of 165°F.
To Serve
9. Place a generous cup of pasta and sauce on a plate. Top with ½ cup vegetables. Sprinkle with grated parmesan cheese, if desired. Serve with a side salad, if desired.
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Creamy Pasta PomodoroINGREDIENTS1. 5 qts. White mushrooms, fresh, quartered INSTRUCTIONSVegetables Sauce Pasta To Serve |
