1 tb Olive oil
1 c Chopped onion
4 Cloves garlic, minced
3 c Cooked linguine
1/4 c Chopped fresh parsley
1 tb Fresh lemon juice
1 1/2 ts Dried oregano
1 1/2 ts Dried basil
1/4 ts Freshly ground black pepper
1 c Part-skim ricotta cheese
1/4 c Grated Parmesan cheese
1 lg Egg, lightly beaten
2 md Tomatoes, cored and sliced
1 1/2 c Sliced zucchini
1 1/2 oz 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 1/2 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.
Yields
6 Servings