Garden Pasta Pie

Makes 6 servings.

1 T. olive oil
1 c. chopped onion
4 garlic cloves, minced
3 c. cooked linguine
1/4 c. chopped fresh parsley
1 T. fresh lemon juice
1 1/2 t. dried oregano
1 1/2 t. dried basil
1/4 t. freshly ground black pepper
1 c. part-skim ricotta cheese
1/4 c. grated parmesan cheese
1 large egg, beaten
2 medium tomatoes, cored and sliced
1 1/2 c. sliced zucchini
1 1/2 oz. shredded mozzarella cheese

1. Preheat oven to 375*F. Spray 8" springform pan with nonstick cooking spray, set aside.

2. In a small nonstick skillet, heat oil; add onion and garlic. Cook over medium-high heat until onion is almost transulcent, 3 minutes.

3. Transfer onion to a medium bowl. Add linguine, parsley, lemon juice, and 1/2 t. each of oregano and basil. Add pepper and toss well.

4. In a small bowl, combine ricotta cheese, 2 T. of parmesan cheese, the egg and remaining oregano and basil; stir into linguine mixture until blended.

5. Place half of linguine mixture in prepared pan. Arrange half of tomato and zucchini slices on top. Add remaining linguine mixture. top with remaining tomatoes and zucchini; sprinkle with mozzarella and remaining parmesan. Cover with foil; place on baking sheet; bake 35 minutes. Remove foil, bake until golden-about 5 more minutes. Let stand for 10 minutes, then cut & serve.