- 1 lb. (450 g) spaghetti
- 4 cups (1 L) chicken or vegetable broth
- 4 small plum tomatoes
- ¼ cup (60 mL) loosely packed fresh basil leaves
- 3–4 garlic cloves
- ⅓ cup (73 mL) olive oil
- ½ oz. (15 g) fresh Parmesan cheese
Break the spaghetti noodles in half and place them in the Rockcrok® Dutch Oven. Add the broth. Microwave, covered, on HIGH for 8 minutes.
Press the garlic with the Garlic Press into the Manual Food Processor. Add the olive oil and process all the ingredients until they’re chopped, scraping down the sides as needed with the Small Mix ‘N Scraper®.
Remove the Rockcrok® from the microwave, then stir the noodles and broth with the Large Chef’s Tongs. Add the bruschetta mixture and return the Rockcrok® to the microwave for an additional 8 minutes.
Grate the fresh Parmesan cheese over the pasta using the Microplane® Adjustable Coarse Grater. Stir and serve.
- 6 servings
Nutrients per serving:
U.S. nutrients per serving (6 servings): Calories 410, Total Fat 14 g, Saturated Fat 2.5 g, Cholesterol 0 mg, Sodium 670 mg, Carbohydrate 60 g, Fiber 3 g, Sugars 4 g, Protein 12 g
To make this recipe on the stovetop, place spaghetti and broth in the Rockcrok® Dutch Oven; toss with the Large Chef’s Tongs. Cover and bring to a boil over high heat. Reduce the heat to medium and cook with the lid slightly ajar, 8–10 minutes, or until pasta is cooked, stirring occasionally. Add the bruschetta and toss to coat.