Pasta Primavera - Cuisinart FP-11 Series Instruction And Recipe Booklet

This is a lighter version of the old favorite pasta recipe. Here you achieve a
1
POUND PASTA
WORKS VERY WELL
2
OUNCES PARMESAN
2
GARLIC CLOVES
1
SMALL ONION
FEED TUBE
2
MEDIUM BELL PEPPERS
(
YELLOW AND
AND CORED
4
MEDIUM CARROTS
PEELED AND CUT TO FIT THE FEED
TUBE HORIZONTALLY
1
SMALL TO MEDIUM ZUCCHINI
TRIMMED AND CUT TO FIT THE
FEED TUBE HORIZONTALLY
1
SMALL TO MEDIUM YELLOW
,
SQUASH TRIMMED AND CUT TO
FIT THE FEED TUBE HORIZONTALLY
1
TABLESPOON OLIVE OIL
1
TEASPOON KOSHER SALT
½
TEASPOON FRESHLY GROUND
BLACK PEPPER
FINISHING
JUICE AND ZEST OF ONE SMALL
TO MEDIUM LEMON
¼
CUP THINLY SLICED
FRESH BASIL
ENTRÉES
42

PASTA PRIMAVERA

filling meal without any cream.
(
WE FIND LINGUINE
)
,
PEELED
,
CUT TO FIT THE
/ ),
OR RED HALVED
, ,
TRIMMED
,
,
PLUS MORE FOR
( )
CHIFFONADE
Makes 8 to 10 servings
Active Time: 35 minutes
Inactive Time: 15 minutes
1. In a large pot, cook pasta in salted water to al dente
(you do not want it to be fully cooked – it will finish
cooking with the vegetables). Once pasta has cooked,
reserve 2 cups of the cooking liquid and drain pasta.
Reserve in colander set inside the pot and keep
covered.
2. While pasta is cooking, prepare the other ingredients.
Insert the fine shredding disc into the work bowl of
the food processor. Shred the Parmesan on Low;
reserve.
3. Remove the shredding disc and replace with the
chopping blade. While the unit is running on High,
drop the garlic through the feed tube to chop.
Remove and reserve.
4. Carefully remove the chopping blade and replace
with the slicing disc at setting 3. Slice the onion;
remove and reserve with the garlic. Adjust the slicing
disc to setting 2 and slice the peppers (vertically),
carrots (horizontally) and zucchini and squash
(horizontally), all on High. Reserve each separately.
Note: There is no need to dirty extra bowls – you will
have time to cook in between each one of these steps
so once one vegetable is transferred to the pan, you
can slice the next and so on. You are slicing them in
the order that they will be used.
5. Put the olive oil into a large sauté pan* set over
medium/medium-low heat. Once the oil is hot, add
the garlic and onion, with a pinch or two of the salt
and pepper. Sauté until softened and fragrant, but
have picked up little to no color, about 2 to 4 minutes.