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

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Total Time
2hrs
Prep 1 hr
Cook 1 hr

Fresh zucchini, cheeses, olive tapenade and roasted tomatoes over spinach pasta is a great flavor and not hard and very fresh flavors. If you wanted ...you could add some meat to the tomato sauce but I like it as is.

Ingredients Nutrition

Directions

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