We love making spaghetti pies with leftover pasta! I added chicken to our meal and tempted to add broccoli next time I make this for dinner. Bring the fresh taste of summer to your dinner table in this side dish featuring creamy herbed-ricotta layered between slices of grilled squash and zucchini. I can revoke my consent at any time through the unsubscribe link in the email or message. Dob the top with the ricotta cheese and place the cooked pasta over the top to cover. Transfer to a platter. She loves to cook and entertain for family and friends, and she believes that serving a great meal is one of the best ways to show someone that you care. (So feel free to double the recipe to ensure you have some leftovers! Spoon the ricotta over the squash and top with the summer savory, if using, and a drizzle of olive oil. Martha is a self-taught home cook, who loves to read cookbooks and try new recipes. Martha is part of the husband-wife team that creates A Family Feast. They also are especially sweet, with a more floral quality than most summer squash. Make this a complete meal on the grill and serve with grilled fish, steak or chicken. ), Tag @afamilyfeast on Instagram and hashtag it #afamilyfeast, Fettuccine in Cream, Tomato & Basil Sauce, Your email address will not be published. Notify me of followup comments via e-mail. As long as you keep the slices about the same thickness, they’ll cook similarly, and all the different shapes and colors look so lovely on the plate. , SmartPoints, FitPoints, Points and Wellness that Works are trademarks of WW International, Inc. ©2020 WW International, Inc. All rights reserved. Repeat with remaining ingredients so each stack contains 4 slices of vegetable; garnish each stack with 2 Tbsp tomato mixture and serve immediately. Often by midsummer, you can find a green and yellow rainbow of wild and curvy summer squash keeping the straitlaced zucchini company. Can’t wait to try! So glad that I saved so many clippings – I never thought I’d be food blogging all these years later! Learn how your comment data is processed. We start by sautéing chunks of fresh garden summer squash and zucchini (you can use any mix of the two that you have on hand) with some diced, fresh (or canned) tomatoes, onions and garlic, plus oregano, salt and pepper. Hope you enjoy the recipe Carol! (Our garden is overflowing too!) Be sure to let the grilled vegetables cool or else the stacks won’t hold together. Spoon the ricotta over the squash and top with the summer savory, if using, and a drizzle of olive oil. After a decades-long career in business and online marketing, she now runs A Family Feast full-time. Today’s recipe for Summer Squash Spaghetti Ricotta Pie is summertime comfort food. I have never had ricotta pie before but I can’t wait to make this! Putting this one on this week’s menu plan. Add garlic and squash and cook for five minutes stirring often. A fresh tomato salsa makes a terrific topping. In a small bowl mix bread crumbs and Parmesan and sprinkle over the top of the pasta. This recipe was so good! I have a ginormous summer squash with this recipe’s name all over it! A quick inventory to make sure I have everything else (if not, I’ll pick it up at Market Basket tomorrow morning) and this one will be gracing our table soon! © 2020 A Family Feast®, All Rights Reserved. Grill the squash until tender and golden, 3 to 5 minutes per side. It’s three hours until dinner and this is killing me! Thank you so much! I also love that it’s a one-dish meal that the entire family will love! Spread the mixture into the pie plate, and smooth the top with a spatula. I bet the leftover would be fantastic too! I could die and go to heaven right now, having succumbed to culinary bliss. The servings will not be perfect pie wedge shapes so just use a serving spoon to spoon onto serving dishes. The colorful stacks make a quick, yet impressive dish for company or an elegant weeknight supper for your family. Grilled Summer Squash with Basil Ricotta Recipe. I’ve never tried spaghetti pie before, but it looks like it would be a great summer supper… especially since I’m such a sucker for summer squash and ricotta together. another one pot winner!! A Family Feast ® is a registered trademark of A Family Feast, Inc. All content, including recipes, text, visual elements, and photographs are copyright © A Family Feast, Inc. 2012-2020, unless otherwise stated. Smooth and Creamy Herbed Ricotta is layered between slices of grilled veggies in this Grilled Summer Squash treat. In a large bowl, whisk together the eggs and ricotta. Required fields are marked *. To assemble stacks, spread 4 squash slices with 1 1/2 tsp ricotta mixture each; top each with a zucchini slice and spread with 1 1/2 tsp more ricotta mixture. My kids like spaghetti the least of all pasta dishes. What a satisfying combination, I love the pasta and ricotta in here. Off heat, coat a grill or grill pan with cooking spray; heat to medium-high heat. While the vegetables cook, prepare some pasta – spaghetti, linguini or angel hair pasta look especially nice as a topping for this pie. Grill squash and zucchini, until softened and grill marks appear, about 8 -10 minutes; let cool to room temperature. The WW Logo, Weight Watchers, myWW+, SmartPoints, FitPoints, Points and Wellness that Works are trademarks of WW International, Inc. ©2020 WW International, Inc. All rights reserved. Grilling is one of the best ways to enjoy summer squash, as it firms up and caramelizes the outside while bringing out all the juice and flavor the meaty inside has to offer. I used 'space ship' Inspired by a newspaper clipping from The Boston Globe that I’ve saved for years, this Summer Squash Spaghetti Ricotta Pie is also a wonderful way to enjoy summer garden vegetables. Banana bars with cream cheese frosting recipe, Seven-layer chocolate pretzel bars recipe, Caribbean-style swiss chard and butternut squash stew recipe, Honey and black pepper-roasted duck breast with crisp confit Recipe, ¼ cup plus 2 tablespoons olive oil, plus more for drizzling, 1½ pounds summer squash, cut lengthwise into ½-inch slices, 1 tablespoon fresh summer savory or marjoram leaves. Join now & get access to 8,000+ healthy, delicious recipes, Grilled summer squash stacks with herbed ricotta. Cut the remaining butter into small pieces, and scatter on top. Inspired by a newspaper clipping from The Boston Globe that I’ve saved for years, this Summer Squash Spaghetti Ricotta Pie is also a wonderful way to enjoy summer garden vegetables. Veggies, pasta and ricotta all in the same dish just sounds like heaven to me! Thanks Kisha! The result is a Summer Squash Spaghetti Ricotta Pie that is as pretty to look at as it is delicious! My very favorite is the pale green pattypan squash. thanks for sharing. While vegetables are cooking, cook pasta according to package directions and drain. Your email address will not be published. From the yellow crookneck to the striped summer green tiger, each squash has its own texture and flavor. Add tomatoes (if using canned, include juice), oregano, salt and pepper. I used to get SO many wonderful recipes out of the Confidential Chat section of the Boston Globe and Chatterline in the Boston Herald-boy do I miss those sections……I’ve got some well worn tried and true clippings from both Sunday (and Wednesday) papers. Meanwhile, combine the ricotta, basil, lemon zest and juice, the remaining 2 tablespoons olive oil, and the ½ teaspoon of salt in a, Transfer the squash to the grill, draining off the excess marinade. Oh, wow, Martha! Serve this as an appetizer, or as a side dish or as the main course, it will hit the spot. Turn to low, cover and cook covered on low for 20 minutes, stirring once or twice. In a 10 inch pie plate, place cooked vegetables with all liquid. This recipe is a great way to use several varieties at once. Before baking, sprinkle the pasta with some panko bread crumbs and Parmesan cheese! To assemble stacks, spread 4 squash slices with 1 1/2 tsp ricotta mixture each; top each with a zucchini slice and spread with 1 1/2 tsp more ricotta mixture. Transfer to a. Slice squash and zucchini crosswise into eight 1/4-inch-thick slices each; place in a third bowl, coat with cooking spray and toss with 3/4 tsp salt. Today’s recipe for Summer Squash Spaghetti Ricotta Pie is summertime comfort food. We're so glad to have you join us in the kitchen! Oh Martha-you’ve definitely got my attention with this recipe….my garden has given me lots of summer squash, zucchini and tomatoes that need a home. Grill the squash until tender and golden, 3 to 5 minutes per side. Two thumbs up:-). I actually think this pie tastes better the next day because the pasta soaks up more of the vegetable juices as it cools and the flavors also intensify! The herbed ricotta can be made up to one day ahead and stored in the refrigerator. Grill squash and zucchini, until softened and grill marks appear, about 8 -10 minutes; let cool to room temperature. This sounds like the perfect way to use up that leftover summer squash.
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