Cuisinart DLC-XPBC Instruction and Recipe Booklet - Page 29
Pasta With Zucchini And, Ricotta Sauce, Pepperoni & Cheese Pizza
UPC - 086279012401
View all Cuisinart DLC-XPBC manuals
Add to My Manuals
Save this manual to your list of manuals |
Page 29 highlights
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 28