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.

Cheesy Zucchini Skillet

1 T. olive oil
2 T. water
1-2 medium zucchini's, sliced
1 cup grated cheese
1 tsp salt
1 tsp basil
1 tsp crushed cooked bacon
*Simmer zucchini in oil and water on medium heat. When it softens, sprinkle the rest of the ingredients on it, and simmer for a little bit longer.

Lydia's Green Bean Casserole

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1 teaspoon white sugar
• 1/4 cup onion, diced
• 1 cup sour cream
• 3 (14.5 ounce) cans French style green beans, drained
• 2 cups shredded Cheddar cheese
• 1 1/2 cup French Fried Onions
  

1. Preheat oven to 350 degrees F (175 degrees C).
2. Melt 2 tablespoons butter in a large skillet over medium heat. Stir in flour until smooth, and cook for one minute. Stir in the salt, sugar, onion, and sour cream. Add green beans, and stir to coat.
3. Transfer the mixture to a 2 1/2 quart casserole dish. Spread shredded cheese over the top. Sprinkle French Fried Onions on top
   
4. Bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.

Sweet Slivered Almond Mozzarella Asparagus

2 cups water
2 pounds asparagus spears

2 T butter
1 can (8 oz) sliced mushrooms, drained
1 1/2 tsp chopped fresh or 1/2 tsp dried basil leaves
1/4 tsp salt
1/4 tsp pepper
1/4 c. shredded mozzarella (you could also use Parmesan)
1/4 cup slivered sugar coated almonds. (You could also use honey roasted peanuts, or some other nut with a tsp full or two of sugar).

1. Heat water to boiling in 12 inch skillet. Add asparagus. Heat to boiling; reduce heat to medium. Cover and cook 4-6 minutes or until crisp and tender. (I didn't realize how important that is, but it really does make a difference!) Drain, set aside.
2. Melt butter in skillet over medium-high heat. Stir in mushrooms. Cook 2-3 minutes, stirring frequently.
3. Stir asparagus, basil, salt and pepper into mushrooms until vegetables are coated with seasonings and asparagus is heated through. Sprinkle with cheese and nuts.