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Spaghetti with Roasted Zucchini and Olives

 
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A delicious way to cook zucchini, and it's such a yummy combination for you to enjoy.

Yield

6

servings

Prep

25

min

Cook

20

min

Ready

45

min

Low Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium
 

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.

 

* not incl. in nutrient facts

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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?

 

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