Pasta garden pie
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| 1 | cup | Chopped onion |
| 4 | 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 |
Directions
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