Cuisinart DLC-XP manual Pasta with Zucchini Ricotta Sauce, Pepperoni & Cheese Pizza

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PASTA WITH ZUCCHINI AND

RICOTTA SAUCE

Yield: 12 servings

Preparation time: 25 minutes or less

8 ounces Reggiano Parmesan, cut in I-inch pieces

3pounds zucchini, cut to fit the feed tube horizontally

8cloves garlic, peeled

1pound onions, peeled, cut into 1-inch pieces

1/3 cup extra virgin olive oil

1teaspoon red pepper flakes (may use more or less to taste)

2pounds fettuccine or tagliatelle 2-1/4 cups fat-free ricotta cheese

8fresh basil leaves

1/4-1/2 teaspoon freshly grated nutmeg

1teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Insert the metal blade. With the machine running, drop the cheese cubes through the feed tube and process until finely chopped. Remove and reserve.

Bring enough water to cook the pasta to a boil in a Cuisinart® 7-quart pasta set.

Insert the shredding disc. Arrange the zucchini in the feed tube horizontally and use medium pressure to shred; remove and reserve. Insert the metal blade. With the machine running, drop the garlic through the feed tube and process to chop,

10 seconds; scrape the work bowl. Add the onions and pulse to chop, 10 times; remove and reserve. Do not wash work bowl or metal blade.

Heat the olive oil in a Cuisinart® 10 inch skillet over medium heat. Add the garlic and onions and cook until tender and translucent, about 5 minutes; do not brown. Stir in the red pepper flakes. Add salt to the boiling water and cook the pasta according to package instructions; add the reserved long shreds of zucchini during the last 30 seconds.

While the pasta cooks, process the ricotta cheese and fresh basil leaves with the cooked onion and garlic mixture until smooth, about 15 seconds. Scrape the work bowl. Drain the pasta; reserving the pasta cooking water. With the machine running, add 1 cup of the hot pasta water through the feed tube; process 10 seconds; scrape the work bowl. In a large bowl, toss the hot pasta and zucchini with the ricotta mixture and 2 tablespoons of the reserved Parmesan. Garnish with fresh basil leaves and pass the remaining Parmesan cheese.

Nutritional analysis per serving:

Calories 425 (33% from fat) • carbo. 52g • pro. 25g • fat 15g •

sat. fat 5g • chol. 19mg • sod. 67mg • fiber 2g

PEPPERONI & CHEESE PIZZA

Yield: Five 12 to 14-inch pizzas, twenty 2-slice servings

Preparation: 10-15 minutes; 8-12 minutes to bake

One recipe Pizza Dough, p. 38

3 ounces Reggiano Parmesan, cut in 1-inch cubes

12ounces part skim, low-moisture mozzarella, well chilled

12ounces reduced-fat Monterey Jack cheese, well chilled

12ounces stick pepperoni, paper casing peeled off, cut to fit feed tube

4cups boiling water

3tablespoons extra virgin olive oil

3cups reduced Simple Tomato Sauce, p. 32

Prepare the pizza dough and let rise. Position the top rack of the oven about 8 inches from the top. If using a baking stone, place it on the rack. Preheat the oven to 500°F.

Insert the metal blade. With the machine running, drop the Parmesan cheese cubes down the feed tube and process

15 seconds; leave in work bowl. Insert the shredding disc. Use medium pressure to shred the mozzarella and Monterey Jack cheeses. Remove the cheeses to a bowl; toss to combine and reserve. Insert the slicing disc. Place the pepperoni stick in the

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Contents Food Processor Read ALL Instructions Important SafeguardsIntroduction Processing Tools PartsAssembling the Parts Using the Pusher AssemblyOperating the Controls Connecting the Stem to a DiscImportant Caution Practicing with Food Chopping and Puréeing Fruits and Vegetables Removing Processed FoodSlicing and Shredding Discs Worth Knowing To chop parsley and other fresh herbsChopping and Puréeing MEAT, Poultry and Fish To chop uncooked or cooked meat, poultry, fish and seafoodBeating EGG WHITES, Whipping Cream and Making Mayonnaise Chopping NUTS, Making Flavored Butter and DipsTo make mayonnaise To whip creamMaking CRUMBS, Crumb CRUSTS, Pastry and Quick Breads To make bread or cracker crumbsProcessing Yeast Dough for Bread and Coffee Cake Using the right bladeMachine capacity Measuring the flourProblems and Solutions with Typical Bread Dough Blade doesn’t incorporate ingredients Dough doesn’t clean inside of work bowlBlade rises in work bowl Dough feels tough after kneadingSlicing Fruits and Vegetables Problems and Solutions with Typical Sweet DoughsTo slice long fruits and vegetables To slice small round fruits and vegetablesTo slice a small amount of food To prepare French-cut green beansShredding Fruits and Vegetables Soft Cheeses YES Processing Cheese Making Baby FoodSEMI-SOFT Cheeses YES SEMI-HARD Cheeses YESCleaning and Storing For Your Safety Troubleshooting GuideSalsa Technical InformationRecipe Notes Herbed Chévre Spread GuacamoleSpicy Garden Gazpacho Asiago Cheese PuffsBlack Bean Soup Yukon Gold Potato & Cheese Soup with Broccoli Chili for a Crowd Mushroom Barley SoupHeart Smart Turkey Chili Cuisinart Ragu Bolognese Pepperoni & Cheese Pizza Pasta with Zucchini Ricotta SauceYield 12 servings TWO Potato Gratin with Leeks Spicy Coleslaw Basil Pesto Simple Tomato SauceCooked Mayonnaise Creamy Blue Cheese DressingBasic Mayonnaise Very Berry Sauce Mayonnaise Made with EGG SubstituteJalapeño Cranberry Relish with Toasted Walnuts Cuisinart Honey Wheat Bread Cuisinart White BreadEasy Italian Bread Cinnamon Raisin Bread Pizza Dough Rosemary Walnut Raisin BreadBasic Sweet Dough Maple Walnut Raisin Sticky Buns Cinnamon Swirl Coffee RingsPumpkin Streusel Muffins Hazelnut Thumbprints Almond Cherry Oatmeal CookiesFresh Lemon Cheesecake White Chocolate Macadamia NUT CookiesApple Cake Chocolate Zucchini Cake For a single-crust pie BIG Batch of Fudgy BrowniesBasic Flaky Pastry Dough Deep Dish Apple PIE For a double-crust pieFor two double-crust pies Warranty Page Coffee Version No. IB-1210B
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