User Manual

“PASTA” PRIMAVERA

Zucchini stands in for pasta in this bright, veggie-loaded dish.

Makes 5 cups

1. Assemble the Cuisinart

PrepExpress™ with the

Slice/Ribbon Cone and Angled Feed Tube. Slice the

leek. Reserve. Replace the Slice/Ribbon Cone with

the 9mm Shred/Spaghetti Cone and shred the

zucchini. Replace the 9mm Shred/Spaghetti Cone

with the 3.0mm Shred/Spaghetti Cone and shred the

carrot. Reserve the shredded zucchini and carrot

together. Shred the Parmesan. Reserve.

2. In a large skillet, heat the butter over medium-high

heat. Once butter melts and starts to foam, add the

sliced leek. Reduce heat to medium and cook, stirring

constantly, to soften, about 5 minutes. Add shredded

zucchini, carrot, Parmesan, peas, salt and pepper. Stir

and warm until the cheese is melted, about 5

minutes. Remove from heat and add the mint and

lemon juice.

3. Taste and adjust seasoning as desired. Serve

immediately.

Nutritional information per serving (1 cup):

Calories 149 (55% from fat) • carb. 9g • pro. 9g • fat 10g

sat. fat 7g • chol. 29mg • sod. 546mg • calc. 249mg

ﬁ ber 3g

½ SMALL LEEK, LIGHT GREEN AND

WHITE PARTS ONLY, SLICED

LENGTHWISE WITH ROOT END

INTACT

3 MEDIUM ZUCCHINI, ABOUT 1½

POUNDS, TRIMMED

1 MEDIUM CARROT, TRIMMED

3 OUNCES PARMESAN

2 TABLESPOONS UNSALTED BUTTER

1 CUP FROZEN PEAS

½ TEASPOON KOSHER SALT

¼ TEASPOON FRESHLY GROUND

BLACK PEPPER

2 TABLESPOONS MINT LEAVES, TORN

2 TEASPOONS FRESH LEMON JUICE