UConn’s ‘Lean Bean Pasta’ Dishes are a Winner

Chickpea rotini with roasted garlic, tomato, mozzarella, and balsamic gastrique. (Jeff Gonci, Dining Services/UConn Photo)
They're vegetarian, low carb, gluten-free, high fiber and protein, and non-GMO. Dining Services' four new 'Lean Bean Pasta' dishes are also award-winning. (Jeff Gonci, Dining Services/UConn Photo)

 

New Lean Bean Pasta dishes now available in all eight dining halls are high in protein, low in carbohydrates, gluten free, and taste delicious. They’re also award-winning.

UConn Dining Services received a 2018 Nation’s Restaurant News MenuMasters Award in the category of Healthful Innovations for its entry “Healthy & Lean Bean Pasta Dishes.”

The MenuMasters Awards, sponsored by Ventura Foods, honor outstanding food service research and development, according to their website. Winners have made innovations or created menu items that the judges consider will have a significant impact on the industry.

The winning pasta dishes, created using chickpea pasta and red lentil pasta are: Red Lentil Penne with Mushrooms, Spinach, and Sundried Tomatoes; Red Lentil Penne with Roasted Vegetable Primavera; Chickpea Rotini with Roasted Peppers and White Bean Ragu; and Chickpea Rotini with Roasted Garlic, Tomato, Mozzarella, and Balsamic Gastrique.

Dining Services also won the coveted MenuMasters award in 2008, in the same category of Healthful Innovations, for its Spa Food line.