Hamilton Beach 72703 Use & Care - Page 6

840130400 Ev01.qxd 1/12/05 10:51 AM Page 10 Fresh Herb Linguine 2 1⁄2 ounces (75 g) Parmesan cheese (1⁄2 cup [125 ml] grated) 1⁄4 cup (60 ml) fresh basil leaves 2 tablespoons (30 ml) fresh oregano 2 garlic cloves 1 carrot 1 small onion 1 tablespoon (15 ml) olive oil 28-ounce (800 g) can diced tomatoes, undrained 8 ounces (225 g) uncooked linguine 1⁄2 teaspoon (2.5 ml) salt 1⁄4 teaspoon (1.25 ml) pepper Cut cheese into 1⁄2-inch (1 cm) cubes. Place in chopper and pulse until grated. Set aside. Place basil and oregano in chopper and pulse until chopped. Set aside. Place garlic in chopper and pulse until minced. Cut carrot and onion into 1-inch (2.5 cm) chunks. Place in chopper with garlic and pulse until coarsely chopped. Place oil in large skillet and heat over medium heat until hot. Add carrots, onion, and garlic. Cook 2 minutes or until onion is soft. Add tomatoes and cook an additional 5 minutes. In a saucepan, cook linguine to desired doneness, then drain. Add linguine, basil, oregano, salt, and pepper to skillet. Toss gently to mix. Arrange on serving platter and sprinkle with Parmesan cheese. Makes 4 servings. Fettuccine with Spinach & Prosciutto 21⁄2 ounces (75 g) Parmesan cheese (1⁄2 cup [125 ml] grated) 8 ounces (225 g) uncooked fettuccine 1 clove garlic 1 tablespoon (15 ml) olive oil 4 to 6 ounces (115 to 170 g) thinly sliced prosciutto, chopped 10 ounce (285 g) package fresh spinach 1 egg 1⁄8 teaspoon (.6 ml) black pepper Cut cheese into 1⁄2-inch (1 cm) cubes. Process until grated; set aside. Cook pasta according to package directions, omitting any salt. Drain pasta in a colander over a bowl, reserving 1⁄2 cup (125 ml) of cooking liquid. Place garlic in chopper and pulse until minced. Heat olive oil in a large skillet over medium-high heat. Add garlic and cook for 15 seconds. Place prosciutto into chopper and process until coarsely chopped. Add prosciutto and spinach to skillet. Cook over medium-high heat for 3 minutes or until spinach has wilted. Combine reserved 1⁄2 cup (125 ml) of cooking liquid and egg in chopper and process until completely mixed. Add pasta and egg mixture to skillet and stir well to mix. Cook and stir over low heat for about 4 minutes or until egg mixture is slightly thick. Stir in 1⁄4 cup (60 ml) cheese and pepper. Serve immediately, sprinkling with remaining cheese. Makes 4 servings. 10 11