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For Reinhart customers, TRACS Direct is the industry leading online kitchen & restaurant management system. Use this tool to monitor inventory, store recipes, manage food costs, search for recipe alternatives, garner nutritional info, and so much more. TRACS Direct gives operators the option to input orders to Reinhart themselves, on their time.

  • VOL 08, ISSUE 01 • WINTER 2020
Roasted Asparagus w/Tomato & Goat Cheese

Roasted Asparagus w/Tomato & Goat Cheese

Ingredients

  • 4 oz Pasta Penne Rigate Ridged
  • 12 oz Asparagus Large Fresh
  • 8 oz Tomato Roma Fresh
  • 3 oz Oil Canola 90% Olive 10%
  • 8 oz Arugula Wild Fresh
  • 2 oz Shallot Whole Peeled Fresh
  • 1 oz Juice Lemon 100% Plastic Bottle
  • 3 oz Honey Extra Light Amber
  • 6 oz Olive Kalamata Pitted Black
  • 2 1/2 oz Mustard Dijon Classic Plastic
  • 8 oz Cheese Goat Crumbled
  1. Cook pasta according to directions, reserve. Place asparagus and wedged tomatoes on sheet tray, drizzle with oil and season with salt and pepper. Place in oven at 400°F for 6-8 minutes. Cut asparagus down to an inch and let cool.
  2. Dijon dressing: Combine oil, honey, shallots, lemon juice, kalamata olives (diced). Add salt and pepper and mix.
  3. Place arugula in bowl and mix dressing together. Place penne in bowl and gently mix with the dressing. Plate, then top with tomatoes and asparagus. Crumble goat cheese on top.

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