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 chiller or a walk-in cooler.
2. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.
3. To make light cream sauce: Over low heat, warm the milk and 1½ lbs. of the Parmesan, until the cheese melts. Let cool and refrigerate.
4. For each serving, to order: Over low heat, warm 2 oz. light cream sauce. Stir in 1¼ cups cooked pasta, and 2 oz. each peppers, broccoli and carrots. Heat through without boiling. Plate and sprinkle with 1 Tbsp. additional Parmesan.
Photo and recipe: Barilla Foodservice