Summer Squash Pasta
8 oz. spaghetti
2 medium zucchini, ends trimmed
2 medium yellow squash, ends trimmed
¼ cup extra virgin olive oil
2 garlic cloves, peeled
1 small onion, peeled and quartered
1 tsp. coarse kosher salt
2 cups grape tomatoes, halved (optional)
1. Place spaghetti in Microwave Pasta Maker. Fill with water to the recommended line for 3 servings. Microwave 10
minutes or until al dente.
2. Set Time Savers Mandoline round knob to #2, triangular knob to #6 and select the straight v
-
shaped blade insert.
3. Place zucchini at the top of the Mandoline and place food guider on top of it. Push food guider to guide zucchini down,
lengthwise, to slice into thin strips. Pick up and move zucchini back to top of Mandoline, replace food guider and push
down again to slice more strips. Repeat until entire zucchini is sliced. Set aside in a medium bowl. Repeat process with
yellow squash.
4. In Chef Series 11" Fry Pan, heat oil over medium heat.
5. Add garlic and onion to base of Chop
’
N Prep Chef. Cover and pull cord
4
–
5
times to finely chop and add to fry pan,
along with salt. Sauté until onion and garlic have begun to soften, about
30
–
60
seconds.
6. Add zucchini and squash to fry pan and continue to sauté, stirring gently, until zucchini and squash have begun to
soften, about
4
–
6
minutes.
7. After pasta has finished cooking, drain and transfer to medium bowl. Add warm squash mixture and toss to combine.
8. In fry pan, still over medium heat, gently sauté grape tomatoes 1 minute, add to pasta and squash mixture in medium
bowl and toss to combine.
9. Serve warm. If desired, top with black pepper and Parmesan cheese.
TUPPERWARE
That
’
s Amore Spaghetti &
Meatballs
Sauce
1 large onion, quartered
2 garlic cloves, peeled
1 tbsp. extra virgin olive oil
28 oz. can crushed tomatoes
12 oz. can tomato paste
3½ cups water
1 tbsp. Italian Herb Seasoning
1 tbsp. sugar (optional)
1 tsp. coarse kosher salt
½ tsp. black pepper
16 oz. spaghetti
1. Add onion and garlic to base of Quick Chef Pro System. Turn handle to process. Heat oil in 6
-
Qt. pot over
medium
-
high heat.
2. Sauté onion and garlic about 5 minutes. Add remaining sauce ingredients, cover and cook over low heat
for between 2 and 6 hours to develop flavors.
3. Add onion and garlic to base of Quick Chef Pro System. Turn handle to process until finely chopped.
4. Combine all meatball ingredients in a large bowl until incorporated.
5. Divide mixture into 24 portions and form meatballs.
6. Carefully drop meatballs into simmering sauce and allow to cook at least 20 minutes.
7. Cook spaghetti in Microwave Pasta Maker 10 minutes, or until al dente. Drain.
8. Combine with meatballs and 5 cups of the sauce.
TUPPERWARE
Meatballs
1 small onion, quartered
3 garlic cloves, peeled
1 lb. ground chuck
1 lb. ground pork
2 large eggs, lightly beaten
½ cup reduced fat (2%) milk
½ cup seasoned bread crumbs
½ cup Parmesan cheese, grated
1½ tbsp. coarse kosher salt
¼ tsp. black pepper
Warm Winter Pasta Salad
¾ tsp. coarse kosher salt, divided
1 lb. bowtie pasta
1 small head radicchio, shredded
1 small fennel bulb, sliced thin
2 pears, peeled, cored, and chopped, ¼" pieces
2 parsnips, peeled and chopped, ¼" pieces
¼ cup, plus 1 tbsp. extra virgin olive oil, divided
3 tbsp. balsamic vinegar
1 clove garlic, minced
1 cup toasted walnuts
½ cup bleu cheese crumbles
1. Preheat oven to 400° F/205° C.
2. Add water to the pasta maker maximum fill line. Stir in ½ tsp. of the salt and pasta. Microwave on high
power 8 minutes. Remove from microwave; drain, set aside.
3. Meanwhile, on the UltraPro Oven Plate, arrange radicchio, fennel, pears, and parsnips in a single layer.
Drizzle with 1 tbsp. of the olive oil; sprinkle with salt. Microwave on high power 3 minutes. Remove
from microwave. Place UltraPro pan in oven. Bake 7 minutes or until vegetables are tender. Remove
from oven; set aside.
4. In a large bowl whisk together oil, vinegar, garlic, and remaining salt. Stir in pasta, vegetables, and
walnuts; top with bleu cheese. Serve warm.
TUPPERWARE
Zesty Artichoke Pesto
Fettuccini with Shrimp
1 lb. fettuccini
1 lb. medium uncooked shrimp, peeled and deveined
Pesto
4 cups arugula, packed
½ cup basil leaves, loosely packed
3 garlic cloves, peeled
½ cup pecans
14.5
-
oz. can artichoke hearts, drained with liquid reserved
2 tbsp. Parmesan cheese, grated
¼ cup extra virgin olive oil
1 lemon, zested and juiced
1 tbsp. Italian Herb Seasoning
1. Place pasta in Microwave Pasta Maker and fill with water to maximum fill line.
2. Microwave on high power 16 minutes or until al dente.
3. When pasta has finished cooking, remove from microwave and add shrimp, pushing down to submerge
in pasta water. Cover and allow to rest
5
–
6
minutes.
4. Place arugula, basil, garlic and pecans into base of Power Chef System fitted with blade attachment.
Cover and pull cord several times to finely chop.
5. Add remaining pesto ingredients to Power Chef System, replace cover and pull cord to process until all
ingredients are finely chopped and thoroughly combined. If pesto is too thick, add reserved artichoke
liquid 1 tbsp. at a time until desired consistency is achieved.
6. Drain pasta and shrimp, reserving pasta water, and place in large bowl. Add 1½ cups pesto to pasta and
toss to combine, adding a little reserved pasta water to create a saucy consistency.
TUPPERWARE
