Name: Zucchini, Olive, Ricotta Rolls, Spinach Pasta and Tomato Sauce
Yield: 4 servings
Ingredients: 4 zucchini (large and thin sliced in planks, skin on); 1 cup ricotta cheese; 12 cup mozzarella cheese, shredded; 14 cup parmesan cheese, grated; 18-14 cup olive tapenade; 14 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); 12 teaspoon kosher salt, for the sauce; 14 ground black pepper, for the sauce; 12 cup grated parmesan cheese (as a garnish); 1 tablespoon fresh basil, chopped

Servings: 4 persons

4 zucchini (large and thin sliced in planks, skin on)
1 cup ricotta cheese
12 cup mozzarella cheese, shredded
14 cup parmesan cheese, grated
18-14 cup olive tapenade
14 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)
12 teaspoon kosher salt, for the sauce
14 ground black pepper, for the sauce
12 cup grated parmesan cheese (as a garnish)
1 tablespoon fresh basil, chopped

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.
4
Remove and let cool slightly.
5
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.
6
Put a tooth pick in to hold them together.
7
Now in a medium sized oven proof saute pan, add a little olive oil and cook until golden brown.
8
Transfer to a 325 degree oven to keep warm as you cook the pasta.
9
Pasta -- Make the pasta according to directions.
10
Once cooked drain and plate.
11
Top with 2-3 rolls per plate, some of the mushroom tomato sauce and garnish with fresh basil and parmesan.
12
ENJOY!

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Zucchini, Olive, Ricotta Rolls, Spinach Pasta and Tomato Sauce

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