Summer Squash Pasta
8 oz. spaghe
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 (oponal)
1. Place spaghe in Microwave Pasta Maker. Fill with water to the recommended line for 3 servings. Microwave 10
minutes or unl 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 unl enre 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 mes to nely chop and add to fry pan,
along with salt. Sauté unl onion and garlic have begun to soen, about 30–60 seconds.
6. Add zucchini and squash to fry pan and connue to sauté, srring gently, unl zucchini and squash have begun to
soen, about 4–6 minutes.
7. Aer pasta has nished cooking, drain and transfer to medium bowl. Add warm squash mixture and toss to combine.
8. In fry pan, sll 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 (oponal)
1 tsp. coarse kosher salt
½ tsp. black pepper
16 oz. spaghe
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 avors.
3. Add onion and garlic to base of Quick Chef Pro System. Turn handle to process unl nely chopped.
4. Combine all meatball ingredients in a large bowl unl incorporated.
5. Divide mixture into 24 porons and form meatballs.
6. Carefully drop meatballs into simmering sauce and allow to cook at least 20 minutes.
7. Cook spaghe in Microwave Pasta Maker 10 minutes, or unl 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. bowe 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 ll line. Sr 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 unl vegetables are tender. Remove
from oven; set aside.
4. In a large bowl whisk together oil, vinegar, garlic, and remaining salt. Sr in pasta, vegetables, and
walnuts; top with bleu cheese. Serve warm.
TUPPERWARE
Zesty Artichoke Pesto
Fettuccini with Shrimp
1 lb. feuccini
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 archoke 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 ll with water to maximum ll line.
2. Microwave on high power 16 minutes or unl al dente.
3. When pasta has nished 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 ed with blade aachment.
Cover and pull cord several mes to nely chop.
5. Add remaining pesto ingredients to Power Chef System, replace cover and pull cord to process unl all
ingredients are nely chopped and thoroughly combined. If pesto is too thick, add reserved archoke
liquid 1 tbsp. at a me unl 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 lile reserved pasta water to create a saucy consistency.
TUPPERWARE
