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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.



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