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15
FRESH, SUMMER
“SPAGHETTI”
This light, stovetop dish is full
of bright fl avors and couldn’t be
easier to make.
Makes about 3 cups.
2 medium zucchini,
about 1 pound total
1 large carrot (only use wide
end of carrot)
2 tablespoons extra virgin
olive oil
2 garlic cloves, smashed
¼ teaspoon crushed
red pepper
1 pint grape tomatoes, halved
¾ teaspoon kosher
salt, divided
¼ cup packed fresh basil
leaves, sliced very thin
1. Assemble the Cuisinart
®
PrepExpress
TM
Attachment with
the 3.0mm Shred/Spaghetti Cone
and the Straight Feed Tube.
Spiralize the zucchini and the
carrot. Cut any extra-long spirals
with a knife or kitchen shears.
Set aside.
2. In a large skillet, heat olive oil,
garlic and crushed red pepper
over medium-high heat until hot
and fragrant, about 5 minutes.
3. Add tomatoes and ¼ teaspoon
salt; cook until blistered and
just starting to pop, about 4 to 6
minutes.
4. Remove skillet from heat. Remove
garlic cloves. Stir in zucchini, carrot,
basil and remaining salt. Taste and
adjust seasoning as desired.
5. Serve immediately.
Nutritional information per serving (1 cup):
Calories 137 (61% from fat) • carb. 12g
pro. 3g • fat 10g • sat. fat 2g • chol. 0mg
sod. 567mg • calc. 49mg • fi ber 3g
APPLE TARTLETS
These simple tartlets are a
beautiful alternative to the
process of making a full
apple pie. No pie cutters needed
– just serve individually with a
topping of vanilla ice cream or
whipped cream.
Makes 4 servings
1 sheet puff pastry, rolled
slightly to smooth any
creases
2 small apples
1 tablespoon cinnamon
sugar (either store bought,
or 1 tablespoon sugar
mixed with ¼ teaspoon
cinnamon)
Apricot jam, for fi nishing
Vanilla ice cream or
sweetened whipped
cream, for serving
1. Preheat oven to 425°F with the
rack in the middle position. Line
a baking sheet with parchment
paper; reserve.
2. Using a 4-inch round cutter, cut
four rounds out of the puff pastry.
Transfer to the prepared baking
sheet. Using a paring knife, score
a small border around each
piece of dough, making a ¼-inch
border. Using the tines of a fork,
evenly prick the dough all over
without cutting through. Reserve
in refrigerator until ready to use.
3. Assemble the Cuisinart
®
PrepExpress
TM
Attachment with
the Slice/Ribbon Cone and
Straight Feed Tube. Peel and/or
trim apples to t the feed tube if
necessary. Cut each apple
horizontally so that each apple
forms 2 rosettes. Spiralize the
apples, stopping to clean the
Cutting Cone between apples
and to remove the processed
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