Rosemary Pasta
By: Anonymous
Published: Saturday, February 13, 2010 - 10:53am

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

1 Preheat the oven to 350 degrees. 2 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. 3 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. 4 When ready to bake, sprinkle cheese over the mixture. Bake covered for 15 minutes. Uncover and bake 10 minutes more. 5 This recipe yields 6 servings. 6 Serving size: 1 cup. 7 * Recipe not recommended for low-sodium diets.