Yield: 24 servings. 4 lb. onions, sliced 4 lb. zucchini, sliced 2 lb. red bell pepper, sliced 2 lb. green bell pepper, sliced 6 oz. olive oil 2 lb. penne pasta 2 lb. basil pesto sauce 1 lb. Parmesan cheese, shredded Cook sliced onions with zucchini and red onion and green bell peppers in olive oil, cooking over medium heat, stirring often, until tender, rich and sweet. Cook penne pasta in boiling water for 10 minutes, or until tender. Drain. Combine hot pasta, caramelized ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.