YIELD: 24 servings 2¼ lbs. whole grain pasta (penne, rotini or medium shells) olive oil, to drizzle 3 cups evaporated skim milk 7½ cups Parmesan, grated 3 lbs. broccoli florets 3 lbs. carrots, julienned 1. Cook the pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller or a walk-in cooler. 2. Store in zip lock bags or sealed ...
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