Title: Spaghetti with roasted zucchini & olives
 Categories: Pasta, Meatless
      Yield: 4 Servings
 
      1 lb Spaghetti or Thin Spaghetti
           - or Linguine, uncooked
      3 md Zucchini; sliced 1/2" thick
      1 ts Vegetable oil
      2 md Onions; chopped
      3    Garlic cloves; minced
     12 oz Roasted peppers, diced
           -(liquid reserved)
     12    Black olives, sliced
    1/2 ts Crushed red pepper flakes
           Salt and pepper to taste
    1/4 c  Crumbled feta cheese
 
  Prepare pasta according to package directions. Drain and rinse with
  cold water; drain again.
  
  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.
  
  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%