Garden Pasta Pie
1 T. olive oil 1/4 tsp.ground black pepper
1 cup chopped onion 1 cup part-skim ricotta cheese
4 garlic cloves, minced 1/4 cup grated parmesan cheese
3 cups cooked linguine 1 large egg, lightly beaten
1/4 cup chopped fresh parsley 2 medium tomatoes sliced
1 T. fresh lemon juice 1 1/2 cups sliced zucchini
1 1/2 tsp. dried oregano 1 1/2 ounces shredded part-
1 1/2 tsp. dried basil skim mozzarella cheese
Preheat oven to 375 F. Spray 8 inch springform pan with cooking spray. In small skillet heat oil, add onion and garlic, cook over medium heat until onion is transparent 3 mins. Transfer onion to medium bowl add linguine, parsley, lemon juice and 1/2 tsp. each oregano and basil. Add pepper and toss well. In small bowl, combine ricotta, 2 tablespoons of parmesan cheese, the egg and remaining oregano and basil and stir into linguine mixture until blended. Place half the linguine mixture in pan. Arrange half tomato and zucchini slices on top. Add remaining linguine and top with remaining tomatoes and succhini, sprinkle with mozzarella and remaining parmesan. Cover with foil and place on baking sheet, bake for 35 minutes, remove foil bake until golden brown, 5 minutes longer Let stand 5 min. bdfore serving Makes 6 servings.
1/2 fat,1 protein,1 1/2 vegetables, 1 bread 30 optional calories.