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Spaghetti with Roasted Zucchini and Olives

Spaghetti with Roasted Zucchini and Olives
  • Duration
  • Cook Time
  • Prep Time
  • 4 ServingsServings


  • 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



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