Kale Pasta – Cafeteria Scale

Ingredients

• 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

Instructions

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.

Notes