noodles with tomato and basil

Oodles of Noodles

This colorful, whole-wheat pasta dish is accented with grape tomatoes and Swiss chard, and delicately flavored with basil and garlic. Students will love this fresh oodly-noodly delight.

Serves: 100

8 gallons of water
11 lbs whole-wheat penne pasta item #8968
1 1/3 cups extra virgin olive oil
12 lbs fresh grape tomatoes, halved item #26346
1/2 cup dried basil
1/4 cup sea salt
2 tablespoons ground black pepper
1 cup mined fresh garlic
3 cups whole-wheat flour item #78756
2 gal 1 cup low-sodium vegetable broth
5 lbs fresh, chopped Swiss chard, stems removed


    1. Heat water to a rolling boil.
    2. Slowly add pasta. Stir constantly until water boils again. Cook about 8 minutes or until al dente. Stir occasionally. Do not over cook, drain well.
    3. Heat oil. In a roasting pan on top of a stove, sauté half of tomatoes over medium heat for 2 minutes until skins soften. Do not over cook. Tomatoes should maintain their shape. Reserve remaining tomatoes for step 6.
    4. Add basil, salt, pepper and garlic.
    5. Sprinkle flour over tomatoes. Sauté over medium heat for an additional 1-2 minutes. When mixture begins to thicken add broth. Bring to boil uncovered. Reduce heat to low.
    6. Add Swiss chard, and the remaining tomatoes. Simmer over low heat, uncovered for 2 minutes or until Swiss chard is wilted.
    7. Pour over pasta and serve.
    8. Portion with 8 fl oz ladle (1 cup).

Serving: 1 cup provides 1/8 cup red/orange vegetable, 1/8 cup other vegetable and 2oz equivalent grains. 

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