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

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 6
• 4 zucchini (large and thin sliced in planks, skin on)
• 1 cup ricotta cheese
• 1/2 cup mozzarella cheese, shredded
• 1/4 cup parmesan cheese, grated
• 1/8-1/4 cup olive tapenade
• 1/4 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)
• 1/2 teaspoon kosher salt, for the sauce
• 1/4 ground black pepper, for the sauce
• 1/2 cup grated parmesan cheese (as a garnish)
• 1 tablespoon fresh basil, chopped

Recipe

• 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!