Spaghetti with Roasted Zucchini and Olives
88
A delicious way to cook zucchini, and it's such a yummy combination for you to enjoy.
Ingredients
| 1 | pound |
spaghetti
or linguine, uncooked |
|
| 3 | each |
zucchini
medium, cut into 1/2 inch thick slices |
|
| 1 | teaspoon |
vegetable oil
|
|
| 2 | each |
onions
medium, chopped |
|
| 3 | each |
garlic cloves
minced |
|
| 12 | ounces |
roasted red bell peppers
diced, (liquid reserved) |
|
| 12 | each |
black olives
sliced |
* |
| ½ | teaspoon |
red pepper flakes
crushed |
* |
| 1 | x |
salt and black pepper
to taste |
* |
| ¼ | cup |
feta cheese
crumbled |
Directions
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 sauté 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.
Nutrition Facts
Serving Size 244g (8.6 oz)Amount per Serving
Calories 3469% of calories from fat
% Daily Value *
Total Fat 4g
5%
Saturated Fat 1g
7%
Trans Fat
0g
Cholesterol 6mg
2%
Sodium 87mg
4%
Total Carbohydrate
22g
22%
Dietary Fiber 5g
19%
Sugars g
Protein
26g
Vitamin A 19%
•
Vitamin C 82%
Calcium 8%
•
Iron 17%
* based on a 2,000 calorie diet
How is this calculated?
