PRIMAVERA PASTA PIE

Have any leftover spaghetti? Some veggies that need to be used up before they go bad? Then consider making this pasta pie. I always have a few different veggies left over that I didn't use in other things, it could be one zucchini, or half of a red pepper, a little broccoli, whatever! It doesn't matter what kind you have, just put them all on a roasting pan drizzle with olive oil and roast at 400 degrees.

Make sure you season and flavor your veggies good, I have a Tuscan dry seasoning I used along with some garlic, fresh basil, salt and pepper. The veggies I had on hand were, eggplant, red pepper, red onion, broccoli, and a few frozen peas I had left in a bag.

Take your leftover spaghetti, mine had a light marinara sauce already on it, but it doesn't have to have sauce on it at all. If you don't have leftover spaghetti you can just cook up 1/2 lb. Drain it, and while it's still warm, add 1 beaten egg, some grated cheese, salt and pepper, then mix this up with your spaghetti. Place everything into your buttered 10" pie plate, you might not have to use all the pasta just make sure it covers the pie plate, because that will be your "crust".

Place your roasted veggies on top of your pasta "crust". In a bowl whisk 3 eggs, grated Romano, and about 1/2 cup of half and half cream, and pour this all over your pie. Cover with foil and bake at 350 degrees for 25 minutes.

Uncover and sprinkle with a little more cheese, and bake for 10 minutes more.

Let it rest for at least 10 minutes before you slice it up. Cut into wedges.

All you need to top this off is a nice salad on the side and your meal is complete!

This is so good, and the best part is nothing went to waste! And in this economy, that's a good thing!

Buon Appetito!!