76 LONGISLANDPRESS.COM • MAY 2019
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SIRIOUSLY DELICIOUS:SPAGHETTI PRIMAVERA PIE
By SIRI DALY
Pasta transformed into pie . . . is there
anything more that needs to be said
to describe the brilliance of this dish?
Nothing about this dish is difficult;
rather, it’s surprisingly effortless.
You likely have most of these ingredients
and if you don’t, the vegetables
are completely interchangeable
— asparagus, yellow squash, or
mushrooms would be lovely
swaps or additions.
If you, or any
smaller humans
in your life, are
struggling to get
enough veggies
in your diet, this
is a creative way to
work them in. It’s spaghetti,
after all, in deep-dish pie
form, and as I mentioned earlier . . .
enough said.
Serves: 6
Hands-on time: 15 minutes
Total time: 1 hour, 10 minutes
1 1⁄2 cups sliced zucchini (from 1
zucchini)
1 1⁄2 cups cherry tomatoes
1 cup chopped yellow bell pepper
(from 1 bell pepper)
1 cup sliced red onion (from 1 small
onion)
3 tablespoons olive oil
1 1⁄2 teaspoons kosher salt
1⁄2 teaspoon black pepper
12 ounces uncooked
spaghetti
1 cup half-and-half
3 large eggs, lightly
beaten
1 cup grated Parmesan
cheese
1 cup pre-shredded
mozzarella cheese
Chopped fresh parsley
1. Preheat the oven to 400 degrees
F. Place the zucchini, tomatoes, bell
pepper, and red onion on a rimmed
baking sheet. Drizzle with the oil,
and sprinkle with 1⁄2 teaspoon of
the salt and 1⁄4 teaspoon of the black
pepper; toss to coat evenly. Bake until
the vegetables are tender and lightly
browned, stirring once, about 20
minutes.
2. Meanwhile, cook the pasta according
to the package directions for al
dente; drain.
3. Whisk together the half-and-half,
eggs, and remaining 1 teaspoon salt
and 1⁄4 teaspoon black pepper in a
medium bowl. Add the cooked pasta
and 1⁄2 cup each of the Parmesan and
mozzarella, tossing to coat. Add the
vegetables, and toss gently. Transfer
to a lightly greased 9 1⁄2-inch deepdish
pie pan. Sprinkle with the remaining
1⁄2 cup each Parmesan and
mozzarella. Bake until set and cheese
has browned, about 30 minutes. Remove
from oven, and let stand 5 to 10
minutes before serving. Garnish with
parsley.
Siri Daly is a Today show tastemaker
and author of Siriously Delicious: 100
Nutritious (and Not So Nutritious)
Simple Recipes for the Real Home
Cook.
Excerpted from Siriously Delicious
by Siri Daly. Copyright © 2018 Oxmoor
House. Reprinted with permission
from Time Inc. Books, a division
of Meredith Corporation. New York,
NY. All rights reserved.
MAIN DISH
7/1/19
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