Veggie Pasta Pie

Most of the people I trust in the medical and dietary community think Dr. Oz is a quack.  He has some good ideas from time to time, but much of his show is about hype.  I was on the elliptical machine the other day when I saw the most peculiar recipe featured on his show.  When they flashed the ingredients and the nutrition facts, I had to give it a try.  Here’s what I came up with.

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It’s a baked pasta pie with carrots, spinach, eggs, tomatoes, low-fat cheese, and garlic.  I made it for the novelty factor — the process includes making these orange “pancakes,” which can best be described as omelette-like.

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Each one of these layers has two eggs, one finely grated carrot, and a couple of ounces of cooked whole wheat pasta.  The recipe called for macaroni, but I found penne rigate in my pantry.  You prepare three of these layers, then you work on the fillings.

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The fillings start by sautéing one clove of garlic, thinly sliced, in a teaspoon of canola oil.  Then, you reduce one can of diced tomatoes until they’re almost dry.  This gets set aside as another clove of garlic is sautéed and a box of spinach is brought up to temperature.  Finally, the construction begins.  In a pie plate, the first pancake goes down.

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On top of that goes the spinach mixture and an ounce of grated cheese.

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Next, you add another pancake which gets topped with the diced tomatoes and another ounce of cheese.  Finally, the last pancake gets added, upside down, and the rest of the cheese is sprinkled evenly over the top.  Ten minutes in the oven, and you have something that looks like it should contain ground beef and Doritos.

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This pie serves four, but I cut it into eighths to photograph it and eat it.

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I made it out of sheer novelty.  I’ll be making it again and again because it’s so filling, it has a ton of vegetables, and it’s surprisingly low in calories.  A serving is two of the wedges pictured.  A serving contains  173% of your daily Vitamin A and nearly a quarter of your daily Calcium.  It’s high in cholesterol, but studies are showing that dietary cholesterol isn’t the problem it was once thought to be.

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When I make it again, I’ll mince the garlic rather than slicing it.  I’ll also probably break out the food processor to grate the carrots and the cheese.  It was a workout!  For the full recipe and ingredients list, head over to Oz.

What do you think?  Is this something you’d try?


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6 thoughts on “Veggie Pasta Pie

  1. Anna Plumlee says:

    Yes, I’d definitely try this. It looks delicious. I think I might add some mushrooms or peppers.

  2. Jaime S. says:

    This sounds delicious! Now I want to make it for the novelty…but also because you recommend it!

  3. Neville Sarkari says:

    If you can cut back the cheese a little, the cholesterol numbers might improve a lot.

  4. […] guide, you can measure a single serving of pasta.  For things like macaroni, which I use in the Veggie Pasta Pie, there’s a line along the edge of the basket to indicate a single serving.  Boil some water, […]

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