Sunday, October 21, 2012

The Pampered Chef ®
Harvest Pasta Skillet
1 large onion
8 oz (250 g) white mushrooms
1/2 tbsp (7 mL) olive oil
1 can (15 oz or 425 mL) solid pack pumpkin
4 cups (1 L) low-sodium vegetable broth
3/4 cup (175 mL) dry white wine such as Chardonnay
1/2 cup (125 mL) water
5 garlic cloves, pressed
3 tbsp (45 mL) Moroccan Rub
1/4 tsp (1 mL) salt
1 pkg (14.5 oz/411 g) uncooked protein-enriched multigrain penne pasta
1/4 cup (50 mL) shelled pistachios
1/2 cup (125 mL) heavy whipping cream
1 oz (30 g) Parmesan cheese
Coarsely ground black pepper and chopped fresh parsley (optional)

  1. Thinly slice onion using Simple Slicer on #2 setting. Cut onion slices in half with Chef's Knife. Slice mushrooms using Egg Slicer Plus®. Heat oil in (12-in./30-cm) Skillet over medium-high heat 1–3 minutes or until shimmering. Add onion and mushrooms. Cook and stir 2–3 minutes or until onion is translucent. Meanwhile, combine pumpkin, broth, wine and water in Classic Batter Bowl; whisk well using Stainless Whisk.

  2. Add garlic pressed with Garlic Press, rub and salt to Skillet; cook 10–20 seconds or until fragrant. Stir in pumpkin mixture. Bring to a simmer; stir in pasta. Reduce heat to medium; cover and cook 9–11 minutes or until pasta is tender, stirring occasionally.

  3. Meanwhile, coarsely chop pistachios using Food Chopper. Turn off burner; stir in cream. Grate cheese over pasta mixture using Rotary Grater. Sprinkle with pistachios. Garnish with black pepper and parsley, if desired.
Yield: 8 servings (about 10½ cups/2.5 L)
Nutrients per serving: (about 1 1/3 cups/325 mL): Calories 350, Total Fat 11 g, Saturated Fat 4.5 g, Cholesterol 25 mg, Sodium 450 mg, Carbohydrate 46 g, Fiber 7 g, Protein 14 g

Cook's Tip: Pistachios have a fresher flavor and brighter green color when purchased in their shells. Shell pistachios prior to preparing this recipe.

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