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Edamame Spaghetti Pie

Edamame Spaghetti Pie
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Ingredients

Scale
  • 1 lb. dry edamame spaghetti
  • 1/2 cup pesto (nut-free spinach pesto recipe below or use store-bought)
  • 15 oz. low-fat ricotta cheese
  • 1/2 cup grated parmesan
  • 2 eggs
  • 1/2 cup shredded mozzarella
  • 1/2 cup sliced cherry tomatoes

Spinach Pesto

  • 2 cups fresh spinach
  • 2 cloves garlic, chopped
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/2 cup extra virgin olive oil

Instructions

  1. Preheat the oven to 375 degrees F. and grease a casserole dish with cooking spray. This recipe makes one large rectangle pie or two smaller 8-inch round pies.
  2. To make the edamame spaghetti, boil 8 cups of water over high heat, add a heaping pinch of salt and add the spaghetti. Boil for 4-5 minutes, until soft and cooked through then drain.
  3. While the edamame spaghetti is cooling, blend the fresh spinach, garlic, salt and pepper in a food processor until finely chopped. With the food processor running, slowly drizzle in the olive oil until a thick pesto is formed. If you want to use store bought pesto, measure 1/2 cup of pesto for this recipe.
  4. Stir the pesto with the ricotta cheese, parmesan and eggs.
  5. Add the cooked edamame spaghetti to the ricotta mixture and stir to combine. Pour the spaghetti into the prepared casserole dish then top with the shredded mozzarella and the cherry tomato slices.
  6. Bake for 30-40 minutes uncovered, until the cheese is melted and the pasta is toasted around the edges. Serve hot and enjoy!

Find it online: https://melindastrauss.com/2018/07/01/edamame-spaghetti-pie/