Cuisinart DLC-XP - Manual (Page 29)

PASTA WITH ZUCCHINI AND
RICOTTA SAUCE
Yield: 12 servings
Preparation time: 25 minutes or less
8 ounces Reggiano Parmesan, cut in I-inch pieces
3 pounds zucchini, cut to fit the feed tube horizontally
8 cloves garlic, peeled
1 pound onions, peeled, cut into 1-inch pieces
1/3 cup extra virgin olive oil
1 teaspoon red pepper flakes
(may use more or less to taste)
2 pounds fettuccine or tagliatelle
2-1/4 cups fat-free ricotta cheese
8
fresh basil leaves
1/4-1/2 teaspoon freshly grated nutmeg
1
teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Insert the metal blade. With the machine running, drop the
cheese cubes through the feed tube and process until finely
chopped. Remove and reserve.
Bring enough water to cook the pasta to a boil in a Cuisinart ®
7-quart pasta set.
Insert the shredding disc. Arrange the zucchini in the feed tube
horizontally and use medium pressure to shred; remove and
reserve. Insert the metal blade. With the machine running,
drop the garlic through the feed tube and process to chop,
10 seconds; scrape the work bowl. Add the onions and pulse
to chop, 10 times; remove and reserve. Do not wash work bowl
or metal blade.
Heat the olive oil in a Cuisinart ® 10 inch skillet over medium heat.
Add the garlic and onions and cook until tender and translucent,
about 5 minutes; do not brown. Stir in the red pepper flakes. Add
salt to the boiling water and cook the pasta according to package
instructions; add the reserved long shreds of zucchini during the
last 30 seconds.
While the pasta cooks, process the ricotta cheese and fresh basil
leaves with the cooked onion and garlic mixture until smooth,
about 15 seconds. Scrape the work bowl. Drain the pasta;
reserving the pasta cooking water. With the machine running,
add 1 cup of the hot pasta water through the feed tube; process
10 seconds; scrape the work bowl. In a large bowl, toss the hot
pasta and zucchini with the ricotta mixture and 2 tablespoons of
the reserved Parmesan. Garnish with fresh basil leaves and pass
the remaining Parmesan cheese.
Nutritional analysis per serving:
Calories 425 (33% from fat) • carbo. 52g • pro. 25g • fat 15g •
sat. fat 5g • chol. 19mg • sod. 67mg • fiber 2g
PEPPERONI & CHEESE PIZZA
Yield: Five 12 to 14-inch pizzas, twenty 2-slice servings
Preparation: 10-15 minutes; 8-12 minutes to bake
One recipe Pizza Dough, p. 38
3
ounces Reggiano Parmesan, cut in 1-inch cubes
12 ounces part skim, low-moisture mozzarella, well chilled
12 ounces reduced-fat Monterey Jack cheese, well chilled
12 ounces stick pepperoni, paper casing peeled off,
cut to fit feed tube
4 cups boiling water
3 tablespoons extra virgin olive oil
3 cups reduced Simple Tomato Sauce, p. 32
Prepare the pizza dough and let rise. Position the top rack of the
oven about 8 inches from the top. If using a baking stone, place it
on the rack. Preheat the oven to 500°F.
Insert the metal blade. With the machine running, drop the
Parmesan cheese cubes down the feed tube and process
15 seconds; leave in work bowl. Insert the shredding disc. Use
medium pressure to shred the mozzarella and Monterey Jack
cheeses. Remove the cheeses to a bowl; toss to combine and
reserve. Insert the slicing disc. Place the pepperoni stick in the
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