Cuisinart SSL-100 - Pasta Primavera

21
“PASTA” PRIMAVERA
Zucchini stands in for pasta in this bright, veggie-loaded dish.
Makes 5 cups
1. Assemble the Cuisinart
®
PrepExpress™ with the
Slice/Ribbon Cone and Angled Feed Tube. Slice the
leek. Reserve. Replace the Slice/Ribbon Cone with
the 9mm Shred/Spaghetti Cone and shred the
zucchini. Replace the 9mm Shred/Spaghetti Cone
with the 3.0mm Shred/Spaghetti Cone and shred the
carrot. Reserve the shredded zucchini and carrot
together. Shred the Parmesan. Reserve.
2. In a large skillet, heat the butter over medium-high
heat. Once butter melts and starts to foam, add the
sliced leek. Reduce heat to medium and cook, stirring
constantly, to soften, about 5 minutes. Add shredded
zucchini, carrot, Parmesan, peas, salt and pepper. Stir
and warm until the cheese is melted, about 5
minutes. Remove from heat and add the mint and
lemon juice.
3. Taste and adjust seasoning as desired. Serve
immediately.
Nutritional information per serving (1 cup):
Calories 149 (55% from fat) • carb. 9g • pro. 9g • fat 10g
sat. fat 7g • chol. 29mg • sod. 546mg • calc. 249mg
fi ber 3g
½ SMALL LEEK, LIGHT GREEN AND
WHITE PARTS ONLY, SLICED
LENGTHWISE WITH ROOT END
INTACT
3 MEDIUM ZUCCHINI, ABOUT 1½
POUNDS, TRIMMED
1 MEDIUM CARROT, TRIMMED
3 OUNCES PARMESAN
2 TABLESPOONS UNSALTED BUTTER
1 CUP FROZEN PEAS
½ TEASPOON KOSHER SALT
¼ TEASPOON FRESHLY GROUND
BLACK PEPPER
2 TABLESPOONS MINT LEAVES, TORN
2 TEASPOONS FRESH LEMON JUICE