Shrimp Fra Diavolo
1. Heat 1 tbsp. olive oil in a Chef Series
™ 11"
Fry Pan over medium
-
high heat. Add garlic, anchovies and
red pepper flakes. Sauté until garlic is fragrant.
2. Season shrimp with salt and pepper and add to pan. Cook shrimp 1 minute per side and remove to a
plate.
3. Add marinara sauce, wine and Italian seasoning to the Fry Pan; reduce heat and simmer, stirring
occasionally, about 10 minutes.
4. Cook pasta in Microwave Pasta Maker for 12 minutes. Drain, reserve ½ cup pasta water.
5. Add parsley, pasta and shrimp to the sauce, along with any collected juices from the shrimp, toss to
combine and add some of the reserved pasta water to thin the sauce.
TUPPERWARE
1 tbsp. extra virgin olive oil, divided
3 garlic cloves, peeled and minced
2 anchovy filets or ½ tsp. anchovy paste
¼ tsp. red pepper flakes
½ tsp. coarse kosher salt
¼ tsp. black pepper
1 lb. large shrimp, peeled and deveined
2 cups marinara sauce
¼ cup white wine
½ tsp. Italian Herb Seasoning Blend
½ cup parsley
8 oz. linguine pasta
Spaghetti Carbonara
1.
In a small bowl whisk together egg yolks, parsley and parmesan cheese, set aside.
2.
Cook pasta in Microwave Pasta Maker for 10
-
12 minutes.
3.
Remove the spaghetti from the microwave, drain and place it immediately back in the past maker base.
4.
Immediately pour egg mixture over pasta, stir to mix well.
5.
Divided pasta between plates and sprinkle with crumbled bacon.
TUPPERWARE
3 egg yolks
1 Tbsp. fresh parsley, chopped
½ cup grated parmesan cheese or pecorino romano cheese
8 oz. spaghetti pasta
⅓ cup bacon, cooked and crumbled
Salt and black pepper to taste
Spinach Pesto Pasta
1 lb. fusilli or similar shaped pasta
¾
tsp. kosher salt, divided
¼ piece of a red onion, peeled
5 garlic cloves, peeled
3 cups loosely
-
packed spinach, arugula, or kale leaves
½ cup walnuts
1 cup extra virgin olive oil
1. Using the Microwave
Pasta Maker, add pasta and ½ tsp. of the salt. Add water to the max fill line, then
microwave 8 minutes or until desired doneness.
2. In the base of the
Power Chef® fitted with blade accessory add remaining salt, onion, garlic, spinach,
walnuts and oil. Cover and pull cord until well minced and saucy. Add additional olive oil as needed to
reach desired sauce consistency.
3. Drain pasta, transfer to large bowl. Toss with pesto. Serve warm or cold.
TUPPERWARE
Spiralized Squash Salad
2 yellow squash
2 cup brussels sprouts, chopped
1 cup cooked quinoa
⅓ cup bacon bits
¼ cup parmesan cheese, shaved
Vinaigrette
1½ cup extra virgin olive oil
¼ cup apple cider vinegar
1 Tbsp. Dijon mustard
1 Tbsp. garlic powder
3 Tbsp. dry cilantro
1.
Assemble Spiralizer with Thin Cut Blade Cone. Place a medium bowl under Blade Cone.
2.
Place Squash into Spiralizer and secure in place. Turn handle until screw unlocks. Remove remaining
nib, reload Spiralizer with remaining squash and repeat.
3.
Place spiralized yellow squash in base of Microwave Pasta Maker, add water to maximum fill line and
microwave on full power for 3
-
5 minutes.
4.
While squash is cooking make vinaigrette by adding all ingredients to Quick Shake, cover, shake to
combine.
5.
At the end of cooking time, strain water and mix in chopped Brussels sprouts and cooked quinoa.
6.
Add 2 tbsp. vinaigrette to spiralized salad and top with bacon bits and parmesan cheese.
TUPPERWARE
