Vegetable Penne with Pesto

Recipe Courtesy of Harvest of the Month
Photo Courtesy of


  • Basil leaves - 1.5 qts
  • Italian parsley - 1.5 cups
  • Garlic cloves - 12 eachs
  • Parmesan cheese, grated - 1 pt
  • Lemon juice - 0.5 cups
  • Olive oil - 1 cup
  • Whole grain penne pasta - 2 lbs
  • Zucchini, green - 1.5 lbs
  • Zucchini, yellow - 1.1875 lbs
  • Local baby turnips with greens - 2 lbs
  • Olive oil - 1 cup
  • Vegetable broth - 1.75 pts
  • Salt - 2 tsps
  • Ground black pepper - 2 tsps



  1. Rinse basil and parsley and pat dry.
  2. Place garlic into a large food processor and pulse to mince.
  3. Add basil, parsley, parmesan, lemon juice, and olive oil to the food processor.
  4. Blend until thick, green paste is formed.
  5. Store in refrigerator until time to use.


  1. Wash and chop the green and yellow zucchini into half-moon slices by slicing the zucchini in half length-wise, then slicing into ¼ inch slices.
  2. Wash and slice the turnip (white portion) into matchsticks and chop the greens into large, 1 inch slices.
  3. In a tilting fry pan, or other appropriate piece of equipment, heat the olive oil and sauté the zucchini and white turnip for 8 minutes.
  4. Add the turnip greens to the skillet, stir and cover. Let the greens wilt for 4 minutes.
  5. Add the vegetable broth to the skillet and stir in salt and pepper.
  6. Let the vegetables simmer for 10 minutes.  Critical Control Point: Heat to 165ºF or higher for at least 15 seconds.
  7. Add the pasta to the vegetables and toss with pesto make sure all pasta and vegetables are evenly coated with the pesto.
  8. While the vegetables cook, cook the pasta for 10 minutes until al dente. Drain well.
  9. Use a #6 scoop to portion into ⅔ cup servings.

Critical Control Point: Hold for hot service at 135ºF or higher.

50 servings makes 10 lbs

Serving Information

For Program
Serving Size
Serving Utensil
⅔ cup
#6 scoop

Meal Pattern Contribution

Food Component