Zucchini Ribbon Primavera featuring the amazing Julienne Peeler!!! Did I mention zucchini is my favorite veggie? INGREDIENTS 2 tsp (10 mL) olive oil 3 large shallots 4 garlic cloves, pressed 3 1/4 cups (800 mL) unsalted chicken stock, divided 3/4 cup (175 mL) dry white wine such as Chardonnay 1/4 tsp (1 mL) salt 1/4 tsp (1 mL) coarsely ground black pepper 6 oz (175 g) uncooked protein-enriched multigrain thin spaghetti noodles 2 medium zucchini 2 medium carrots, peeled 1 medium red bell pepper 1/2 cup (125 mL) loosely packed fresh basil leaves 3 oz (90 g) reduced-fat cream cheese (Neufchâtel), softened 3/4 oz (20 g) Parmesan cheese (see Cooks Tip) DIRECTIONS 1 Heat oil in Executive (12-in./30-cm) Skillet (do not use stainless cookware) over medium-high heat 1-3 minutes or until shimmering. Finely chop shallots with Food Chopper. Add shallots and pressed garlic to Skillet; cook 30-45 seconds or until fragrant. Add stock, wine, salt and black pepper; cook, covered, 3-4 minutes or until simmering. Add noodles; cook, covered, 7-8 minutes or until noodles are tender, stirring occasionally. 2 Meanwhile, cut zucchini and carrots into julienne strips using Julienne Peeler. Thinly slice bell pepper and coarsely chop basil using Chefs Knife. Add cream cheese to Skillet; stir until fully incorporated using Small Mix N Scraper®. Remove Skillet from heat. Add zucchini, carrots, bell pepper and basil; toss gently with Chefs Tongs. Divide pasta among serving plates; garnish with shaved Parmesan cheese.
Posted on: Thu, 10 Jul 2014 03:38:51 +0000
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