(Zucchini, black olives, tomatoes, and mozzarella are tossed with pasta and baked for a filling casserole.
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients:
- 3/4 pound pasta (fusilli, orecchiette or conchiglie)
- 5 small zucchini cut into 1/2-inch slices
- Salt and pepper
- 1 (28 ounces) can Italian plum tomatoes, drained and chopped
- 8 black olives, sliced
- 3 Tablespoons Parmesan cheese, freshly grated
- 1 teaspoon fresh rosemary sprigs
- 1/2 pound Mozzarella cheese, cut in 1/2-inch cubes
Preparation:
Cook pasta in boiling salted water.
In a large frying pan, heat oil and saute zucchini until lightly browned, about 5 minutes. Season with salt and pepper and transfer to an oiled shallow casserole dish.
Preheat oven to 350 degrees F.
When pasta is almost cooked, drain and add to zucchini. Add tomatoes, olives, Parmesan, rosemary, and 1/2 of the mozzarella. Sprinkle with a little more salt and pepper if desired and gently mix together.
Cover with the remaining mozzarella and bake until cheese is melted and the top slightly browned, about 15 minutes.
Yield: 4 to 6 servings
Recipe Source: The New Pasta Cookbook by Joanne Glynn (HarperCollins)
Reprinted with permission.
In a large frying pan, heat oil and saute zucchini until lightly browned, about 5 minutes. Season with salt and pepper and transfer to an oiled shallow casserole dish.
Preheat oven to 350 degrees F.
When pasta is almost cooked, drain and add to zucchini. Add tomatoes, olives, Parmesan, rosemary, and 1/2 of the mozzarella. Sprinkle with a little more salt and pepper if desired and gently mix together.
Cover with the remaining mozzarella and bake until cheese is melted and the top slightly browned, about 15 minutes.
Yield: 4 to 6 servings
Recipe Source: The New Pasta Cookbook by Joanne Glynn (HarperCollins)
Reprinted with permission.
