Rosemary Pasta

Photo: flickr user Myriam Damaris R

Ingredients

1 tablespoon olive oil

1 medium zucchini halved,

and cut into 1" slices

1 medium yellow squash halved, and

cut into 1" slices

8 mediums mushrooms cleaned, stemmed

and sliced thin

1 can pitted black olives - (4 oz) drained, sliced

1 can plum tomatoes - (28 oz) drained, chopped

1 teaspoon minced fresh rosemary

6 cups cooked rotini pasta

1 cup low-fat shredded cheddar cheese

Preparation

Preheat the oven to 350 degrees.

Heat the oil in a large skillet, and saute the zucchini and yellow squash over medium heat for about 4 to 5 minutes. Add the mushrooms and saute for 2 minutes more.

Combine the cooked vegetables with the olives and plum tomatoes. Mix well. Add the pasta and rosemary. Pour into a casserole dish. At this point you can either hold the casserole in the refrigerator for one day or cover and freeze for three to four months.

When ready to bake, sprinkle cheese over the mixture. Bake covered for 15 minutes. Uncover and bake 10 minutes more.

This recipe yields 6 servings.

Serving size: 1 cup.

* Recipe not recommended for low-sodium diets.