60
RECIPES
PASTA E FAGIOLI
Serves:
4
Recommended Cookware:
6 Quart Induction Ready Stock Pot
Cooking Time:
15 min.
Ingredients:
2 tablespoons olive oil
3 cloves garlic, minced (or more to taste)
½ teaspoon hot pepper fl akes
1 tablespoon dried oregano
1½ cups pasta sauce (homemade or store bought)
3 cups vegetable stock
¾ cup d’italini pasta
1 (15 oz.) can organic cannelloni beans, not drained
Grated cheese
Salt & pepper, to taste
Directions:
1.
Set induction cooktop to SAUTÉ and heat olive oil. Add garlic, pepper fl akes and oregano
and stir for 1 minute.
2.
Add pasta sauce and broth, then cover. Bring to a boil using the BOIL setting on the
induction cooktop. Add the pasta, cover and switch to SIMMER setting.
3.
Cook for about 10 minutes, stirring frequently so pasta does not stick, or until the pasta is
tender.
5.
Add the beans and cook for another 3-4 minutes, until they are heated through.
6.
Serve topped with cheese.
PASTA PRIMAVERA
Serves:
6
Recommended Cookware:
11” Induction Ready Sauté Pan
Cooking Time:
16 min.
Ingredients:
1 pound Rotini, cooked according to package instructions
2 tablespoons olive oil
1 medium onion, sliced
1 medium red bell pepper, cut into thin slices
1 medium green bell pepper, cut into thin slices
1 cup white mushrooms, quartered
1 yellow squash, cut in half length wise and then cut into ¼ inch slices
1½ to 2 cups marinara sauce
Salt and pepper, to taste
