MS.

WIESTS PROTEIN-PACKED PASTA

INGREDIENTS: ILLUSTRATION OF PASTA PRESENTATION:
250 mL whole wheat rotini
750 mL hot water in medium saucepan
5 mL salt

30 mL flour
30 mL margarine
300 mL 1% milk
60 mL cheese
2 mL salt
2 mL pepper

60 mL kidney beans
125 mL ground beef
10 mL oil

green bell pepper, diced
60 mL canned tomatoes
1 garlic clove, minced
5 mL red chili flakes
5 mL Italian seasoning

METHODS:
PASTA COOKERY
1. Bring hot water to a rolling boil in medium sized saucepan over high heat.
2. Add rotini and salt and cook until al dente. (Approximately 10-12 minutes. NOTE: COOKING TIME VARIES
DEPENDING ON TYPE OF PASTA. READ PACKAGE INSTRUCTIONS TO DETERMINE COOKING TIME.)
3. Drain in colander and set aside until ready to plate.
SAUCE COOKERY
1. Make sauce: Place flour, margarine and milk in a saucepan over medium heat and beat gently with a wire
whisk until the sauce thickens and boils.
2. Allow to gently boil for 1-2 minutes, remove from heat.
3. Season with salt and pepper to taste, stir in cheese until melted. Set aside until ready to plate.
ADD-IN PREPARATION
1. In a frying pan, add oil and proteins (ground beef and kidney beans.) and cook over medium heat until
ground beef is thoroughly cooked, (no pink in the middle.) NOTE: CHARACTERISTICS OF PROTEIN
DONENESS VARY ASK TEACHER TO VERIFY IF UNSURE.
2. Mince garlic and dice peppers on a clean cutting board. NOTE: DO NOT CROSS-CONTAMINATE RAW MEAT
JUICES WITH VEGETABLES.
3. Add garlic, peppers, canned tomatoes, and spices to ground beef mixture.
4. Cook until peppers begin to soften and sauce is hot.
BRINGING IT ALL TOGETHER
1. Add pasta and sauce in to ground beef mixture and stir to combine.
2. Plate on centre of dinner plate, ensuring that edges of plate are clean.
3. Sprinkle with parmesan cheese and parsley.
4. Take photo before eating, call over teacher for product check.
AFTER CLEANUP
Dont forget to self-evaluate your final product!!