Vegetable Pasta Toss in Light Cream Sauce

Vegetable Pasta Toss in Light Cream Sauce

YIELD: 24 servings

2¼ lbs. whole grain pasta
(penne, rotini or medium shells)
olive oil, to drizzle
3 cups evaporated skim milk
7½ cups Parmesan, grated
3 lbs. broccoli florets
3 lbs. carrots, julienned

1. Cook the pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast

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