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
P
ARMESAN
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
