Artichoke and Pancetta Penne Pasta – Artichokes, crispy pancetta, roma tomatoes, fresh basil, and garlic with grilled chicken and parmesan cheese in a white wine cream sauce tossed with penne pasta.
Vegetation option: Baked Tortellini – Spinach and mushrooms sauteed with garlic in a roasted red pepper cream sauce tossed with chesse filled tortellini, parmesan cheese, and shredded mozzarella and baked until golden brown.
Vegan option: Pasta Primavera – Roma tomatoes, bell peppers, green beans, mushrooms, zucchini and artichokes with red onions, garlic, fresh basil, and thyme sauteed in olive oil and finished with white wine.
All lunches served with a vegetable medley, garlic bread, and chopped romaine salad with tomato, pepperoncini, red onion, Kalamata olive, and sliced cucumber served with Italian dressing, oil, and red wine vinegar.
Refreshments will be served during registration and during breaks.
Gluten free? Please contact us at: firstname.lastname@example.org