Spaghetti with Roasted Zucchini and Olives
Servings
4 Servings
Ingredients
- 1 pound Spaghetti Thin Spaghetti or Linguine, uncooked
- 3 medium zucchini sliced into 1/2-inch slices
- 1 tsp. vegetable oil
- 2 medium onions chopped
- 3 Cloves garlic minced
- 1 12- oz. jar roasted peppers drained (liquid reserved) and diced
- 12 black olives sliced
- 1/2 tsp. crushed red pepper flake
- Salt and pepper to taste
- 1/4 cup crumbled feta cheese
Instructions
Preparation
- 1 Prepare pasta according to package directions. Drain and rinse with cold water; drain again.2 Preheat oven to 500-o F. Spray 2 large cookie sheets with vegetable oil cooking spray.3 Lay the zucchini on the sheets and spray them with cooking spray. Roast the zucchini 8 to 10 minutes, until tender.4 In a medium, non-stick skillet warm the vegetable oil over medium heat. Add the onion and garlic and saute it until lightly browned, about 5 minutes.5 Add the onion and garlic to the zucchini and stir in the roasted peppers, olives, red pepper flakes and pasta.6 Season with salt and pepper and sprinkle with feta cheese.
- Source: National Pasta Association
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