Spaghetti is taken to a whole new dimension with this luscious, flavorful sauce. Zucchini, olives and roasted peppers combine with other ingredients to create a divine blend of flavors that standout, yet blend nicely.

Spaghetti with Roasted Zucchini and Olives
Recipe type: Pasta
Serves: 4
  • 1 pound spaghetti or thin spaghetti or linguine, uncooked
  • 3 medium zucchini; sliced 1/2 inch thick
  • 1 teaspoon vegetable oil
  • 2 medium onions; chopped
  • 3 cloves garlic; minced
  • 12 ounces roasted peppers, diced (liquid reserved)
  • 12 black olives, sliced
  • 1/2 teaspoon crushed red pepper flakes
  • 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 degrees F. Spray 2 large cookie sheets with vegetable oil cooking spray. Lay the zucchini on the sheets and spray them with cooking spray. Roast the zucchini 8 to 10 minutes, until tender.
  3. 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. Add the onion and garlic to the zucchini and stir in the roasted peppers, olives, red pepper flakes and pasta. Season with salt and pepper and sprinkle with feta cheese.
Each serving provides: 297 Calories; 10.7 g Protein; 49.8 g Carbohydrates; 7 g Fat; 13.7 mg Cholesterol; 800 mg Sodium. Calories from Fat: 10%

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