Spaghetti with roasted zucchini & olives
Spaghetti Zucchini Pasta
Last updated 6/12/2012 1:23:57 AM. Recipe ID 57282. Report a problem with this recipe.
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
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
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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