Recipes

Thinly slice garlic using Color Coated Paring Knife. Place garlic and 1 tbsp oil from sun-dried tomatoes into

(8-qt.) Stockpot. Cook garlic over medium heat 2-3 minutes or until garlic is golden brown, stirring occasionally.

Remove from heat; add broth. Return to burner; increase heat to high. Cover and bring to a boil. Stir in pasta;

cover and simmer vigorously 8-10 minutes or until pasta is almost cooked but still firm, stirring occasionally using

Mega Scraper.

Meanwhile, cut broccoli into small florets; place into Classic Batter Bowl. Cut carrots in half lengthwise; thinly

slice crosswise on a bias using Santoku Knife. Drain sun-dried tomatoes; pat dry with a paper towel. Slice

tomatoes into thin strips. Add carrots and tomatoes to batter bowl.

Cut cream cheese into cubes. Add vegetables, cream cheese, salt and black pepper to Stockpot. Stir until cream

cheese is melted and fully incorporated. Reduce heat to medium; cover and cook an additional 2-4 minutes or

until vegetables are tender. Serve immediately in Simple Additions® Dots Large Round Bowl. If desired, top with

grated fresh Parmesan cheese and snipped fresh basil.