1 tablespoon olive oil
1 cup chopped onion
4 garlic cloves, minced
3 cups cooked linguine
1/4 cup chopped fresh parsley
1 tablespoon fresh lemon juice
1 1/2 teaspoons dried oregono
1 1/2 teaspoons dried basin
1/4 teaspoon freshly ground black pepper
1 cup par-skim ricotta cheese
1/4 cup grated parmesan cheese
1 large egg, lightly beaten
2 medium tomatoes, cored and sliced
1 1/2 cups sliced zuccini
1 1/2 ounces shredded part-skim mozzarella cheese
1. Preheat oven to 375 degrees. Spray 8-inch springform pan with nonstick cooking spray; set aside.
2. In small nonstick skillet, heat oil; add onion and garlic. Cook over medium-high heat until onion is translucent, 3 minutes.
3. Transfer onion to medium bowl. Add linguine, parsley, lemon juice, and 1/2 tsp each oregano and basil. Add pepper and toss well.
4. In small bowl, combine ricotta, 2 tbsp of the parmesan cheese, the egg, and remaining oregano and basil; stir into linguine mixture until blended.
5. Place half the linguine mixture 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.
Each serving provides: 1/2 FA, 1P, 1 1/2 V, 1B, 30 C
