Pasta garden pie

Yield: 6 Servings

Measure Ingredient
1 tablespoon Olive oil
1 cup Chopped onion
4 \N Cloves garlic, minced
3 cups Cooked linguine
¼ cup Chopped fresh parsley
1 tablespoon Fresh lemon juice
1½ teaspoon Dried oregano
1½ teaspoon Dried basil
¼ teaspoon Freshly ground black pepper
1 cup Part-skim ricotta cheese
¼ cup Grated Parmesan cheese
1 large Egg, lightly beaten
2 mediums Tomatoes, cored and sliced
1½ cup Sliced zucchini
1½ ounce Shredded part-skim mozzarella cheese

OVEN: 375

Spray an 8-inch springform pan with nonstick cooking spray; set aside. In small nonstick skillet, heat oil; add onion and garlic. Cook over medium-high heat until onion is translucent, 3 minutes. Transfer onion to medium bowl. Add linguine, parsley, lemon juice and ½ teaspoon each oregano and basil. Add pepper and toss well.

In small bowl, combine ricotta, 2 tablespoons of the Parmesan cheese, the egg and remaining oregano and basil; stir into linguine mixture until blended. Place half the linguine in prepared pan. Arrange half the tomato and zucchini slices on top. Add remaining linguine mixture. Top with remaining tomatoes and zucchini; sprinkle with mozzarella and remaining Parmesan. Cover with foil; place on baking sheet; bake 35 minutes. Remove foil; bake until golden, 5 minutes longer. Let stand 10 minutes before cutting.

Submitted to Weight Watcher's by Betty Meyers, Oregon Ohio Recipe by: eight Watcher's Homestyle Recipes, NAL Books, 1993 p.98 Posted to JEWISH-FOOD digest V97 #209 by Linda Shapiro <lss@...> on Jul 4, 1997

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