Replace noodles with spiraled zucchini made with the Spiral and Slice in this fun twist on pasta! Vegetable Ribbon “Pasta” INGREDIENTS 2 oz (60 g) fresh Parmesan cheese (1/2 cup/125 mL grated) 3 oz (90 g) reduced-fat cream cheese (Neufchâtel) 1/4 cup (50 mL) lightly packed fresh basil 2 tbsp (30 mL) Garlic & Herb Rub 6 slices uncooked turkey bacon 1 tbsp (15 mL) canola oil 3 medium zucchini 1 can (15 oz or 398 mL) no-salt-added cannellini beans, drained and rinsed 2 oz (60 g) reduced-fat feta cheese, crumbled (1/2 cup/125 mL) DIRECTIONS 1 Grate Parmesan with Microplane® Adjustable Fine Grater. Place cream cheese in (2-cup/500-mL) Prep Bowl; microwave, uncovered, on HIGH 15-20 seconds or until softened. For cream cheese mixture, place Parmesan, cream cheese, basil and rub in Manual Food Processor. Process until basil is finely chopped and mixture is blended. 2 Stack bacon slices and cut crosswise into ¼-in. (6-mm) pieces with Utility Knife. Place bacon and oil in Rockcrok® (2.5-qt/2.35-L) Everyday Pan. Cook over medium heat 7-8 minutes, stirring occasionally, until lightly browned. 3 Meanwhile, cut ends off of zucchini. Cut zucchini crosswise into 2½-in. (6-cm) pieces. Spiral cut zucchini with Spiral & Slice into large Bamboo Fiber Bowl. 4 Remove Pan from heat. Add beans and cream cheese mixture to Pan with bacon and gently stir until mixture begins to soften and combine. Add zucchini to Pan; cover. (Pan will be very full; gently press down on zucchini. Zucchini will cook down.) 5 Microwave, covered, on HIGH 5-7 minutes or until zucchini on top just begins to wilt; zucchini will continue to soften and cook. Add feta to Pan and stir with Small Mix ‘N Scraper® until sauce begins to form and coats “pasta.” Yield: , 4 servings of about 11/3 cups/325 mL
Posted on: Thu, 06 Mar 2014 15:33:17 +0000
Trending Topics
Recently Viewed Topics
© 2015