Innovator: Chef Jonna Anne, SUNY Geneseo
Chain restaurants aren’t the only ones cooking up “under x calorie” menus. In fact, they may be looking over the shoulder of talented C&U chefs like Jonna Anne from SUNY Geneseo. Her recipe, “Vegetable Pasta Toss in Light Cream Sauce” combines lots of fresh, colorful veggies with a parmesan-evaporated milk sauce for a flavorful, hearty and satisfying dish that weighs in under 500 calories.
Recipe courtesy [Chef Jonna Anne SUNY Geneseo]
Makes 24 servings
2 ¼ lb. Barilla® Whole Grain pasta
3 cups evaporated skim milk
1 lb. 14 oz. grated Parmesan
3 lb. julienned red bell peppers
3 lb. broccoli florets
3 lb. julienned carrots
Cook the Barilla® pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.
To make the light cream sauce: Over low heat, warm the milk and 1 ½ lb. of the Parmesan until the cheese melts. Let cool and refrigerate.
For each serving, to order: Over low heat, warm 2 oz. light cream sauce. Stir in 1 ¼ cups cooked pasta, and 2 oz. each peppers, broccoli, and carrots. Heat through without boiling. Plate and sprinkle with 1 Tbsp. additional Parmesan.