Ingredients
30 servings
Fresh parsley
0.5
bunch(es)
Yellow Onions
3.0
whole
Parmesan (Shredded)
3.0
cup(s)
Olive Oil
0.25
cup(s)
Pepper (to taste)
2.0
tablespoon(s)
Salt (to taste)
2.0
tablespoon(s)
Zucchini
6.0
whole
Penne pasta
5.0
pound(s)
Bell Peppers - Tri colored
5.0
whole
Beer - PBR
60.0
can(s)
Red Wine (750 ml)
5.0
bottle(s)
White Wine (750 ml)
5.0
bottle(s)
La Croix/ Soda
30.0
can(s)
Garlic Bread Loaves
2.0
whole
Sweet Italian Chicken Sausage
30.0
piece(s)
Pesto
1.0
jar(s)
Marinated Artichoke hearts
1.0
jar(s)
Dietary Restrictions
Wheat / Gluten
Beef
Pork
Poultry
Recipe Instructions
Wash parsley, wrap in paper towel, and store in Ziploc.
Dice bell peppers, onions & Zuchinni
Cook pasta al dente and toss with olive oil to prevent sticking.
Saute yellow onions, bell peppers and zuchinni - when soft add artichoke hearts to warm.
Toss everything togehter in large bowls and mix in pesto
SET ASIDE SOME WITH NO PESTO FOR DAIRY FREE
Parmesan on the side
serve with warm garlic bread and parm on the side