Spring Pasta with Veggies Recipe

Try this yummy Rachael Ray recipe for Spring Pasta with Veggies and Tomato Mozzarella Salad! 


Makes 100 servings.


Spring Pasta with Veggies (Serving size: 1 cup)

  • 2 lbs onions
  • 6 lbs carrots
  • 11 lbs zucchini squash
  • 8 lbs whole wheat rotini
  • 4 cups olive oil
  • ¼ cup minced garlic
  • ¾ cup whole wheat flour
  • 1 gallon low-fat, low-sodium chicken broth
  • 5¼ lbs frozen peas
  • ½ cup fresh parsley or 2.5 tablespoons dried parsley
  • ¼ cup fresh rosemary or 4 teaspoons dried rosemary
  • ½ cup fresh thyme or 2.5 tablespoons dried thyme        
  • 1/8 cup black pepper
  • 1 ¼ cup parmesan cheese, reduced fat
  • 3 lemons, juiced
  1. Thinly slice onions. Shred carrots. Cut zucchini into matchstick size pieces.
  2. Cook pasta in steam kettle for 3 minutes less than manufacturer's directions
  3. Drain kettle. Remove pasta from kettle and drain. Do not rinse.
  4. Reheat kettle and add in olive oil.
  5. Add garlic and onions and cook for two minutes. Stir occasionally.
  6. Add carrots and cook for four minutes. Stir occasionally.
  7. Add zucchini and cook for four additional minutes. Stir occasionally.
  8. Add flour and stir well to coat vegetables.
  9. Add chicken stock, 1 quart at a time. Stir well to incorporate stock and flour, then cook for five minutes.
  10. Add pasta and peas. Cook for five minutes stirring gently to keep pasta whole.
  11. Remove from kettle and divide into five each 2 inch deep steam table pans.
  12. Clean fresh parsley, rosemary, and thyme and remove tough stems. Chop herbs.
  13. Combine these three herbs with pepper and parmesan cheese.
  14. Sprinkle the top of each pan of pasta with approximately 1/2 cup of the fresh herb-cheese mixture.
  15. Cut lemons in half. Squeeze half a lemon over each pan.


Tomato and Mozzarella (Serving size: 3/4 cup)

  • 20 medium whole tomatoes
  • 4 medium red onions
  • 12 ½ lbs reduced fat mozzarella cheese
  • 1 cup fresh basil or 1/3 cup dried basil
  1. Core tomatoes and cut into wedges (8 per tomato).
  2. Cut onions into very thin slices.
  3. Cut mozzarella into 1 inch cubes.
  4. Two hours prior to service, mix tomatoes, onions and dressing. Refrigerate.
  5. One hour prior to serving, mix in mozzarella cheese. Refrigerate.
  6. Sprinkle with 1 cup of basil right before serving.


Tomato and Mozzarella (Dressing)

  • 2 tbsp minced garlic
  • 2 tbsp honey
  • 1 tsp salt
  • 2 tsp pepper
  • 1 cup olive oil
  • 1 cup water
  • 2 tsp dried oregano
  • 1 cup cider vinegar
  • 2 cups fresh basil or 2/3 cup dried basil
  1. One day before serving, mix garlic, honey, salt, pepper, oil, water, oregano, vinegar and 2 cups of basil in blender.


  • Calories: 256
  • Total fat: 9.75g
  • Saturated fat: 1.6g
  • Trans fat: 0g
  • Sodium: 92mg
  • Carbohydrates: 37.22g


  • Use a 6 oz spoodle.

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