Pasta Primavera

Pasta Primavera

Servings: 5 cups (1.25 L)


  • 1/2 small leek, light green and white parts only, sliced lengthwise with root end intact
  • 3 medium zucchini, about 1-1/2 pounds (680 g), trimmed
  • 1 medium carrot, trimmed
  • 3 ounces parmesan
  • 2 tablespoons unsalted butter
  • 1 cup frozen peas
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons mint leaves, torn
  • 2 teaspoons fresh lemon juice


Assemble the Cuisinart PrepExpress™ with the Slice/Ribbon Cone and Angled Feed Tube. Slice the leek. Reserve. Replace the Slice/Ribbon Cone with the 9mm Shred/Spaghetti Cone and shred the zucchini. Replace the 9mm Shred/Spaghetti Cone with the 3.0mm Shred/Spaghetti Cone and shred the carrot. Reserve the shredded zucchini and carrot together. Shred the Parmesan. Reserve.

In a large skillet, heat the butter over medium-high heat. Once butter melts and starts to foam, add the sliced leek. Reduce heat to medium and cook, stirring constantly, to soften, about 5 minutes. Add shredded zucchini, carrot, Parmesan, peas, salt and pepper. Stir and warm until the cheese is melted, about 5 minutes. Remove from heat and add the mint and lemon juice.

Taste and adjust seasoning as desired. Serve immediately.

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