Thursday, September 29, 2016

Garden Spaghetti Pie

I didn't change much in the original Clean Eating recipe, other than to adjust the recipe to servings we would eat and ingredients I had on hand.  The baking part of the recipe takes only 15 minutes.  Sauteing the vegetables and cooking the spaghetti wasn't hard either--the meal was on the table in an hour.

Garden Spaghetti Pie

(Serves 6)

Cook spaghetti in boiling water.  Drain.
3 ounce whole wheat spaghetti

Saute shallots and pepper in olive oil about 3 minutes.
1 teaspoon olive oil
2 tablespoon shallots, diced
1 sweet pepper, diced

Add squash, mushrooms and garlic.  Saute 5 minutes.
1/2 cup each yellow and green zucchini, diced
1/2 cup mushrooms, diced
1 garlic clove, minced

Stir in tomatoes.
1 cup diced tomatoes

Mix egg, cheeses, basil and Mrs. Dash. 
1 egg
1/4 cup Parmigiano cheese, shredded
1/3 cup mozzarella cheese, shredded
1/4 cup ricotta cheese
2 tablespoon fresh basil, snipped
1 teaspoon Mrs. Dash
Stir in sauteed vegetables and spaghetti.

Spread into pie pan greased with olive oil spray.  Sprinkle with wheat germ. 
2 tablespoon toasted wheat germ

Bake at 375F. for 15 minutes.  Cool for 5 minutes before cutting.


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