Orechiette With Brussel Sprouts & Broccoli!
Use the Rapid-Prep Mandoline on number one to slice four cloves of garlic
1
Use it again on number six to slice 10 ounces of brussel sprouts...
2
... and 10 ounces of broccoli
3
Use the Microplane Adjustable Coarse Grater to grate One ounce of parmesan cheese
4
And 1/4 cup olive oil to 12" Nonstick Skillet, Let the oil heat for 5 minutes on medium heat.
5
Add sliced garlic, 1/2-1 teaspoon of red pepper to skillet, stir Cook for 1-2 minutes, being careful not to let the garlic burn.
6
Add brussel sprouts and broccoli to pan, turn heat up to medium-high; cook until crisp tender.
7
Add one cup frozen peas to skillet during the last two minutes of cooking the vegetables.
8
Add 8 oz of cooked orechiette pasta, 1/4 cup of reserved pasta water and grated cheese. Cook on medium-low heat until water is absorbed.
9
Add the zest of one lemon, juice of half of a lemon and 1/2 cup chopped parsley leaves.
10
What you'll need
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Rapid-Prep Mandoline
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Microplane Adjustable Coarse Grater
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Easy-Read Measuring Cup Set
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12" Nonstick Skillet
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Teak Wooden Corner Spoon
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Manual Food Processor
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