Lake Como Pasta

• Olive oil spray
• 2 cups radiatore, fusilli, or rotini
• One 14-ounce can diced tomatoes
• 1 tablespoon chopped fresh basil
• 1 medium zucchini, halved lengthwise and thinly sliced
• 1 cup ricotta cheese
• 1/4 teaspoon red pepper flakes
• 1/8 teaspoon sea salt
• 1/4 teaspoon ground nutmeg
• 4 garlic cloves, chopped
• 1/2 cup sliced fresh porcini mushrooms, or 1/4 cup dried (softened if necessary; see page 166)

1. Preheat the oven to 450F.
2. Spray the inside and lid of a cast-iron Dutch oven with olive oil.
3. Arrange the pasta in the pot in an even layer.
4. Drain the tomatoes, reserving 2/3 cup liquid.
5. (Add water if needed to make 2/3 cup.)
6. Pour the liquid over the pasta and stir to coat the noodles.
7. Combine the basil in the can with the tomatoes and spread over the pasta.
8. Add a layer of half of the zucchini.
9. In a small bowl, mix the ricotta with the red pepper flakes, salt, nutmeg, and garlic.
10. Spread the mixture over the zucchini, add the mushrooms, and top with the rest of the zucchini.
11. Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven.
12. Serve immediately.
13. Calories: 489
14. Protein: 24g
15. Carbohydrates: 58g
16. Fat: 17g
17. Cholesterol: 50mg
18. Sodium: 734mg
19. Fiber: 4g

olive oil spray, radiatore, tomatoes, fresh basil, zucchini, ricotta cheese, red pepper, salt, ground nutmeg, garlic, porcini mushrooms

Taken from www.epicurious.com/recipes/food/views/lake-como-pasta-378857 (may not work)