If you've got a garden brimming with zucchini and tomatoes, or a great connection for fresh, local produce, this dish is a wonderful way to enjoy them. The key to flavor here is the fresh rosemary--dried will work too, but splurging on fresh will give this dish a little something extra special.
Ingredients
- 1 Tbsp. olive oil
- 1 med. zucchini, halved and sliced
- 1 med. yellow squash, halved and sliced
8 mushrooms, sliced
- 4 oz. black olives, drained and chopped
1 (
- 8 oz.) can tomatoes, drained and chopped
- 1 tsp. minced fresh rosemary
- 6 cups whole wheat rotini pasta, cooked
- 8 oz. low-fat cheddar cheese, shredded
Instructions
- Preheat the oven to 350º F.
- Heat oil in a large skillet over medium-high heat. Sauté the zucchini and squash until lightly browned (3-5 minutes).
- Mix all ingredients but cheese together in a 9" x 12" baking dish. Sprinkle cheese on top and bake, uncovered, until cheese is bubbly and browned (20-25 minutes).
No additional notes for this recipe.
Score Breakdown
- Fiber
- Vitamins & Minerals
- Whole Grains
- Additives to Limit
- Added Sodium
- Added Sugar
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