[NEW] Rosemary Pasta

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.
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Prep Time: 10 min.
Cook Time: 30 min.
Total Time: 40 mins
6 Servings
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[NEW] Rosemary Pasta

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

Tip: Screenshot this list for easy reference while shopping

Instructions

  1. Preheat the oven to 350º F.
  2. Heat oil in a large skillet over medium-high heat. Sauté the zucchini and squash until lightly browned (3-5 minutes).
  3. 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).

Nutrition Facts

6 servings per container
Serving size 388 g
Amount per serving
Calories 303
% Daily Value*
Total Fat 9.3g 12%
Saturated Fat 2.6g 13%
Trans Fat 0g
Cholesterol 7.9mg 3%
Sodium 629.9mg 27%
Total Carbohydrate 41.6g 15%
Dietary Fiber 7.64g 27%
Total Sugars 5.6g
Includes 0g Added Sugars 0%
Protein 18.4g
Vitamin D 0.1mcg 0%
Calcium 242.3mg 20%
Iron 3.8mg 20%
Potassium 629.8mg 15%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Practical Notes
No additional notes for this recipe.

Score Breakdown

+ More
  • Fiber
  • Vitamins & Minerals
  • Whole Grains
− Less
  • Additives to Limit
  • Added Sodium
  • Added Sugar
+5 -3 =2
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