Spaghetti with Roasted Zucchini and Olives

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Spaghetti with Roasted Zucchini and Olives

Try this Mediterranean inspired dish on lunch specials. Light, healthy and tasty.

Serves: 4


	Ingredients 1 lb uncooked spaghetti, thin spaghetti or linguine 3 medium zucchini, sliced into 1/2" slices 1 tsp vegetable oil 2 chopped medium onions 3 cloves minced garlic 12 oz jar drained, diced roasted peppers (liquid reserved) 12 sliced black olives 1/2 tsp crushed red pepper flakes Salt and pepper, to taste 1/4 cup crumbled feta cheese

Method

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.