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Whole Wheat Pasta with Roasted Vegetables

Whole Wheat Pasta with Roasted VegetablesThis vegetable-rich dish combined with whole-wheat pasta is one example of how Italian cuisine is hearty and nutritious at the same time. It’s also perfect for vegetarians.

Prep Time: 45 minutes

Cook Time: 12 minutes

Serves: 6 entrée portions

1 lb. Whole Wheat Penne $1.20
1 large (1 ½lb) eggplant, 1/4 inch dice $1.22
1 yellow bell pepper, cored, seeded, and diced medium $1.10
1 zucchini, diced medium $0.38
1 medium, red onion diced $0.31
2 stalks of celery, finely chopped $0.14
2 Tbsp. olive oil $0.20
2 Tbsp. kosher salt $0.02
1½ tsp. ground black pepper $0.04
2 Tbsp. unsalted butter $0.13
1 Tbsp.  fresh Rosemary, chopped $0.24
2 Tbsp. fresh chives, chopped $0.48
3 Tbsp. Parmesan- Reggiano, freshly grated $0.48
 Total: $5.94
   
ESTIMATED FOOD COST FOR 6: $0.99/serving
Chalk Board Menu Price: $6.95
Gross Profit Per Plate: $5.96
Food Cost % (for 6) 14.2%


Estimated Profit
- Your prices may vary slightly.

Directions:

  1. Preheat oven to 300°.
  2. Cook pasta according to package directions. Drain, reserving 1 cup of pasta water.
  3. Place all cut vegetables and olive oil in a bowl, season with 1 tsp. of salt and ½ tsp. pepper and toss well. Place the seasoned vegetables on a sheet pan in a single layer. Cook in oven until golden brown; flip once to brown evenly.
  4. Melt butter in a large skillet over medium heat, add the vegetables and cook for 2 minutes. Stir chives and Rosemary into the mixture. Reduce heat and cook slowly until the vegetables start to soften and fall apart (about 2 minutes).
  5. Add pasta water to the skillet and stir.  Add hot pasta to hot skillet. Stir to coat evenly and season with 1 tsp. salt and 1 tsp ground black pepper.
  6. Sprinkle with the cheese and serve immediately.