Alfredo Sauce; Garden Vegetable Sauce - Cuisinart Pastafecto! PM-1 Serie Manual De Instrucciones Y Libro De Recetas

3. To serve, toss sauce with pasta, reserved bacon, basil and grated
Parmesan.
Nutritional information per serving (½ cup):
Calories 169 (67% from fat) • carb. 10g • pro. 3g • fat 11g • sat. fat 7g
chol. 36mg • sod. 401mg • calc. 48mg • fiber 3g

Alfredo Sauce

A little of this traditional and creamy sauce goes a long way.
Pair it with any type of pasta, in addition to the standard fettuccine.
Makes about 2 cups
2 cups heavy cream
2 garlic cloves, crushed
4 ounces Parmigiano-Reggiano cheese, grated
3 ounces Fontina cheese, shredded
4 ounces mascarpone
½ teaspoon freshly ground white pepper
¼ teaspoon freshly grated nutmeg
1. Put the heavy cream and garlic into a medium saucepan and place
over medium heat. Keep an eye on the cream – once it just comes
to a boil, reduce heat immediately in order to maintain a steady
simmer. Cream will boil over if temperature is not reduced.
2. Allow to simmer for about 15 minutes. Cream should be reduced
and thickened.
3. Stir in the cheeses with the mascarpone. Stir over low heat until
incorporated and thickened. Season with the pepper and nutmeg.
4. Taste and adjust seasoning according to preference.
Nutritional information per serving (based on ¼ cup):
Calories 368 (85% from fat) • carb. 3g • pro. 10g • fat 35g • sat. fat 22g
chol. 122mg • sod. 338mg • calc. 242mg • fiber 0g

Garden Vegetable Sauce

Make this sauce in the height of summer when veggies are
Makes about 6 cups
2 tablespoons olive oil
2 medium onions, cut into small dice
4 carrots, cut into 1-inch dice
2 celery stalks, cut into 1-inch dice
1½ teaspoons sea or kosher salt, divided
1 Japanese eggplant, cut into 1- to 2-inch dice
1 small zucchini, cut into 1- to 2-inch dice
1 small yellow squash, cut into 1- to 2-inch dice
4 garlic cloves, finely chopped
1½ teaspoons dried oregano
1½ teaspoons dried basil
4 roasted red bell peppers, cut into 1-inch pieces
¼ cup dry white wine
3 tablespoons tomato paste
4 cans diced tomatoes, strained, reserving 1 cup of the
juices
¼ teaspoon freshly ground black pepper
3 tablespoons granulated sugar
1. Put the olive oil into a 4- to 6-quart saucepan/stockpot and place
over medium heat. Once the oil is hot and shimmers across the
pan, add the diced onions, carrots, and celery with ½ teaspoon of
salt. Stir occasionally until vegetables are soft.
2. Add the eggplant, zucchini, squash and garlic and continue to
cook, stirring occasionally over the heat for about 10 minutes.
All vegetables should be softened.
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in abundance.