Kale Pasta – Cafeteria Scale

Kale Pasta – Cafeteria Scale

Yield: 256 1/4 cup servings


  • 16 (8 ounce) package uncooked rotini pasta (8 oz dry yields 4 cups cooked)
  • 1 cup soybean oil
  • 16 cups cherry tomatoes, cut in ½
  • 32 cups roughly chopped kale (yields 16 c cooked) (4 c raw = 3.1 oz) (32 c raw = 24.8 oz)
  • 16 medium zucchini, chopped/julienned
  • 16 Tbsp dried basil
  • 8 cups crumbled feta cheese
  • 2 Tbsp garlic powder
  • Salt and ground black pepper to taste


  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. Heat oil in a skillet over medium heat. Stir in cherry tomatoes, zucchini and kale.
  3. Season vegetables with basil, garlic powder. Cook until vegetables are tender.
  4. In a large bowl, toss cooked pasta with skillet mixture. Sprinkle with feta cheese, add salt and pepper to taste, and serve warm.


Taste Testing serving size = approximately ¼ cup. Trayline serving size = approximately 1 ¾ cup.


Subscribe Now

Are you interested in receiving our Farm to School Monthly newsletter? Receive lesson plans, teaching resources, and more, delivered to your inbox each month. You can also sign up for ASAP's other newsletters.