6 lbs. Barilla® Whole Grain linguine
1 1/2 cups minced garlic
1 1/2 qt. white wine
1 1/2 cups julienned fresh basil
120 pieces fresh mozzarella ciligiene
1 1/2 cups grated Romano cheese
3/4 cup olive oil
6 qt. grilled and sliced vegetables
3 qt. chicken or vegetable stock
6 qt. chopped roasted tomatoes
1 1/2 lb. baby spinach

1. Cook the Barilla® pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.

2. For each serving, to order: Heat 1 oz. oil over medium heat and add 1 Tbsp. garlic. Saute and add 1 cup vegetables and stir. Add 2 oz. wine, 4 oz. stock, 1 Tbsp. basil, and 1 cup tomatoes. Stir.

3. Reheat 2 cups pasta in simmering water. Drain and add to the pan with 5 ciliegiene and 1 cup spinach. Stir to wilt the spinach and plate. Garnish with 1 Tbsp. tsp. Romano.