Prime Pasta & Tasty Tarts (Meatless Monday)

Vegetables in every color comprise tonight's dinner with Pasta Primavera and Spinach Phyllo Tartlets.   Thanks to Better Homes and Gardens and Food Network Magazines for the inspiration.

Spinach and Gorgonzola Tartlets
(6 Tarts-Serves 2)

1 sheet Phyllo Dough
1 Tablespoon Earth Blend Buttery Spread, melted
Brush phyllo sheet with melted spread.  Cut into 18 squares.  Arrange 3 squares each (1 at a time)  in each mini muffin tin cup.  

Filling
10 oz. Fresh Spinach
Microwave for 60 seconds.  Squeeze out moisture.   Drain on paper towel.

1 Tablespoon Earth Blend Buttery Spead
1 Garlic Clove, minced
Saute garlic in spread.  Add:
1/4 teaspoon All Purpose Flour
1 Tablespoon Skim Milk
Pinch Fresh Nutmeg
1 Tablespoon Gorgonzola
3/4 teaspoon Rice Wine Vinegar
1/2 teaspoon Lemon Zest
Remove from heat.  Stir in:
1 Egg Yolk
Spinach

1 Egg White
Beat until stiff peaks form.  Fold into Spinach Mixture.  Fill Phyllo Cups.
Top with:
2 Tablespoons Parmesan Cheese, grated

Bake at 350 F. for 15 minutes.

Pasta Primavera
(Serves 3)

3 oz. Spinach Linguine
Bring water to a boil.  Add linguine.  Cook 3 minutes.
 
 Add:
1/2 Zucchini, halved and sliced thinly
1 small Yellow Squash, halved and sliced thinly
1 cup Snap Peas, ends snipped and pea halved
2 Mini Sweet Peppers, red and yellow, cut in rings
Cover and cook 3 minutes more.

Drain pasta.  Stir in:
1 cup Grape Tomatoes, quartered
2 Tablespoons Fresh Basil, snipped
1 Tablespoon Parsley, snipped 

Garnish with:
2 Tablespoons Parmesan Cheese, grated