Bean and Basil Soup
4 oz. elbow macaroni
½ tbsp. extra virgin olive oil
5 garlic cloves, peeled and minced
1 cup chopped celery
¼ tsp. red pepper flakes
2 (15 oz.) cans cannellini beans,
drained and rinsed
4 cups chicken broth
¼ tsp. coarse kosher salt
2 tbsp. grated Parmesan cheese
1.
Place all pesto ingredients into base of the Chop ʼN Prep Chef. Cover and pull cord
4
–
5
times to process
to a coarse paste.
2.
Adjust seasoning with salt and pepper.
3.
Cook pasta in Microwave Pasta Maker 8 minutes, or until al dente.
4.
Heat olive oil in 6
-
Qt. pot over medium heat.
5.
Sauté garlic, celery and red pepper flakes until fragrant.
6.
Add beans, pesto, chicken broth, salt and simmer 15 minutes.
7.
Add pasta.
8.
Ladle into warm bowls and sprinkle with grated Parmesan cheese.
TUPPERWARE
Pesto
¾ cup packed basil leaves
3 tbsp. pine nuts, lightly
toasted
1 garlic clove, peeled
¼ cup grated Parmesan cheese
¼ cup extra virgin olive oil
½ tsp. coarse kosher salt
⅛ tsp. black pepper
Brown Butter Pasta with
Walnuts and Pears
16
-
oz. box angel hair pasta
6 cups water
1 tbsp. coarse kosher salt
1½ stick butter
1 lemon, zested and juiced
1 cup walnuts, chopped
8
–
10
fresh basil leaves
2 ripe pears, peeled and sliced thin
1.
Place pasta, water and salt in base of Microwave Pasta Maker. Microwave on high, uncovered, for
10
–
12 minutes or until al dente.
2.
Place Chef Series II 11" Fry Pan over medium high heat and add butter. Melt butter and then wait for it
to start to brown. Once it begins to take on a brown color and smells nutty, about 2 minutes after
melting, remove from heat.
3.
Whisk lemon zest and juice into warm butter.
4.
Strain cooked pasta and place in large bowl. Toss with browned butter sauce and chopped walnuts.
Adjust seasoning to taste and serve topped with fresh basil and sliced pears.
TUPPERWARE
Butternut Squash Mac &
Cheese
1 butternut squash, peeled and seeded
16 oz. elbow pasta
1 tsp. coarse kosher salt
8 oz. shredded cheddar cheese
½ cup 2% milk
4 tbsp. unsalted butter
½ cup breadcrumbs
1.
Preheat oven to 350° F/175° C.
2.
Cut butternut squash into large 2ʺ pieces. Place into base of Tupperware SmartSteamer, pour 1¾
-
cup
water into water tray, stack and cover. Microwave on high for 20 minutes.
3.
Place pasta into Microwave Pasta Maker and add 6 cups water and salt. Microwave on high for
10
–
12
minutes or until pasta is al dente.
4.
In two batches, add steamed butternut squash to Power Chef fitted with blade attachment. Cover and
pull cord until processed. Remove to medium bowl.
5.
Stir cheese, milk and butter into warm squash. Stir in pasta once it is cooked. Spread
into UltraPro Casserole Pan and top with breadcrumbs.
6.
Bake at 350° F/175° C for 15 minutes to brown breadcrumbs.
TUPPERWARE
Butternut Squash Pasta
1 butternut squash with the neck 3" in diameter or less
3 slices of bacon, cooked and diced
⅓ cup ricotta cheese
½ tsp. salt
¼ tsp. pepper
1. Separate the neck of the butternut squash from the bulb. Set aside bulb and peel the neck. Assemble the
Spiralizer fitted with Thick Cut Blade Cone and attach the butternut squash neck to pin and vegetable
holder. Lock in place and turn handle to spiralize. If desired, use kitchen shears to cut length of butternut
squash noodles
2. Place butternut squash noodles in base of Microwave Pasta Maker, add water to the maximum fill line,
and microwave on high power
7
–
10
minutes or until tender.
3. Add remaining ingredients and toss to coat. Serve warm.
TUPPERWARE
