Zucchini, Olive, Ricotta Rolls, Spinach Pasta and Tomato Sauce |
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Prep Time: 60 Minutes Cook Time: 60 Minutes |
Ready In: 120 Minutes Servings: 6 |
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Fresh zucchini, cheeses, olive tapenade and roasted tomatoes over spinach pasta is a great flavor and not hard and very fresh flavors. If you wanted ...you could add some meat to the tomato sauce but I like it as is. Ingredients:
4 zucchini (large and thin sliced in planks, skin on) |
1 cup ricotta cheese |
1/2 cup mozzarella cheese, shredded |
1/4 cup parmesan cheese, grated |
1/8-1/4 cup olive tapenade |
1/4 teaspoon black pepper |
1 lb spinach pasta (cooked accordingly to directions) |
28 ounces tomatoes, roasted and diced |
2 teaspoons garlic, minced |
1 cup cremini mushroom, chopped |
1 onion (small chopped fine) |
2 teaspoons olive oil (1 to saute the vegetables, 1 to saute the rolls) |
1/2 teaspoon kosher salt, for the sauce |
1/4 ground black pepper, for the sauce |
1/2 cup grated parmesan cheese (as a garnish) |
1 tablespoon fresh basil, chopped |
Directions:
1. Cheese filling - In a small bowl mix the ricotta, the mozzarella, parmesan and pepper.
2. Sauce - In another pot on the stove add a little olive oil, garlic mushrooms and cook 4-5 minutes until soft and then add the tomatoes, salt and pepper to taste and just simmer for 15-20 minutes.
3. Zucchini - Just wrap in a wet paper towel and cook 30-45 seconds on medium high heat, just until plyable or easy to roll. Remove and let cool slightly.
4. Roll up - Make the rolls, spread a little of the olive tapenade of each zucchini plank and then top with the cheese mix and roll up. Put a tooth pick in to hold them together. Now in a medium sized oven proof saute pan, add a little olive oil and cook until golden brown. Transfer to a 325 degree oven to keep warm as you cook the pasta.
5. Pasta - Make the pasta according to directions. Once cooked drain and plate. Top with 2-3 rolls per plate, some of the mushroom tomato sauce and garnish with fresh basil and parmesan. ENJOY!
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