Two Summer Recipe Favorites

 

I am always looking for a recipe to use with zucchini in the summer. I also love this cobb salad recipe. Bon Appetit!

Garden Pasta Pie

Ingredients:

1 tablespoon olive oil

1 cup chopped onion

4 garlic cloves, minced

3 cups cooked linguine

¼ cup chopped fresh parsley

1 tablespoon fresh lemon juice

1 ½ teaspoon dried oregano

1 ½ teaspoon dried basil

¼ teaspoon pepper

1 cup part-skim ricotta cheese

¼ cup grated Parmesan cheese

1 large egg, lightly beaten

2 medium tomatoes, cored and sliced

1 ½ cups sliced zucchini

1 ½ oz. shredded part-skim mozzarella cheese

Directions:

Preheat over to 375 degrees. Spray 8 inch springform pan with nonstick cooking spray, set aside. In a small skillet, heat oil, add onion and garlic. Cook until onion is translucent. Transfer to a bowl and add cooked pasta, parsley, lemon juice, and ½ teaspoon each of oregano and basil. Add pepper and toss well.

In small bowl combine ricotta, 2 tablespoons Parmesan cheese and remaining oregano and basil, stir into pasta mixture and blend.

Place half the pasta mixture in the prepared pan. Arrange half the tomato and zucchini slices on top. Add remaining pasta mixture. Top with remaining tomatoes and zucchini. Sprinkle with mozzarella and remaining Parmesan. 

Cover with foil and place on a baking sheet. Bake for 35 minutes. Remove foil, bake until golden, 5-10 minutes longer. Let stand 10 minutes before cutting.

6 servings

Mexican Shrimp Cobb Salad

For the Shrimp:

16 oz cooked large shrimp, peeled

 chili powder to taste

1 tbsp lime juice

salt to taste

For the Salad:

6 cups romaine lettuce, shredded

15 oz black beans, rinsed and drained

1 cup corn

2 tbsp red onion, divided

2 tbsp cilantro, chopped

juice of 1/2 lime

1 seedless cucumber, diced

2 cups diced tomatoes

1 ripe hass avocado, diced

1 cup reduced fat Sargento Mexican Blend shredded cheese

INSTRUCTIONS

1. Rinse shrimp and chop into large chunks. Toss shrimp with a little salt, chipotle chili pepper, and fresh lime juice.

2. Combine drained beans, corn, red onion, cilantro, lime juice and salt to taste.

3. In a large glass trifle dish or clear bowl, layer salad ingredients starting with the lettuce, black bean mixture, cucumber, tomatoes, avocado, cheese and shrimp on top.

4. Use dressing of choice.

Six servings.