Recipe - Pasta Garden Pie

1 tablespoon Olive oil
1 cup Chopped onion
4 Cloves garlic, minced
3 cup Cooked linguine
One fourth cup Chopped fresh parsley
1 tablespoon Fresh lemon juice
1 One half teaspoon Dried oregano
1 One half teaspoon Dried basil
One fourth teaspoon Freshly ground black pepper
1 cup Partskim ricotta cheese
One fourth cup Grated Parmesan cheese
1 lg Egg, lightly beaten
2 md Tomatoes, cored and cut or sliced up
1 One half cup Sliced zucchini
1 One half ounce Shredded partskim
mozzarella cheese

OVEN: 375

Spray an 8inch springform pan with nonstick cooking spray; set aside. In
small nonstick skillet, heat oil; add onion and garlic. Cook over
mediumhigh heat until onion is translucent, 3 minutes. Transfer onion to
medium bowl. Add linguine, parsley, lemon juice and One half 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 JEWISHFOOD digest V97 #209 by Linda Shapiro lss@coconet.com on Jul 4,
1997