With all the fresh veggies and herbs coming out of the garden and the Farmer’s Market, why not utilize them and make a great dinner pie? It’s hearty and filling! If you like pasta, veggies and ricotta you can’t go wrong with this dish!
What You’ll Need:
1 – 1 pound package of fettuccine noodles, cooked according to package directions
Extra virgin olive oil
1 small onion, chopped
3-4 garlic cloves, minced
2 cups of fat-free ricotta
Freshly ground black pepper
1 cup of parsley, chopped
1 large zucchini, sliced into rounds
2-3 Roma tomatoes, sliced into rounds
3/4 cup of Parmesan cheese, freshly grated
Cook fettuccine according to package directions, drain and set aside.
Preheat oven to 400 F.
Saute onion and garlic in a little extra virgin olive oil until tender and set aside.
In a large bowl mix ricotta, eggs, a pinch of sea salt and some freshly ground black pepper until completely mixed. Stir in parsley, cooked onions and garlic and stir until incorporated. Add noodles and stir to mix/coat.
Spray an 8 inch spring form pan with non-stick spray and pour noodles mixture into the pan and press down. Next add a layer of zucchini to cover the noodles completely. Then add a layer of tomatoes on top of zucchini and cover completely. Sprinkle the top of the pie with Parmesan and bake for 30-40 minutes until top is browned. Remove from oven and let sit for 5-10 minutes, cut and serve.
Notes: You could add in more/different veggies if you like. Mushrooms would be good. Yellow squash would make a nice addition as well. It’s completely up to you and what you like. If you would like, you can substitute chopped spinach for the parsley.