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Rosemary Pasta

Two Stars Guiding Stars

  • Servings:

    6 (421 g) as an appetizer

  • Prep Time:

    10 minutes

  • Cook Time:

    30 minutes

Ingredients

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.
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 (28 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
Rosemary Pasta

Directions

1. Preheat the oven to 350 degrees F.
2. Heat oil in a large skillet over medium-high heat. Saute 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

Nutritional Facts
Servings 6 (421 g)
Base Nutrients
Calories 321 kcal (16%)
Calories from Fat 74 kcal (0%)
Total Fat 8 g (13%)
Saturated Fat 3 g (13%)
Cholesterol 8 mg (3%)
Sodium 484 mg (20%)
Total Carbohydrates 47 g (16%)
Dietary Fiber 7 g (28%)
Protein 20 g (33%)
Vitamins
Vitamin A n/a
Vitamin C 30 mg (34%)
Minerals
Calcium 219 mg (17%)
Iron 3 mg (17%)
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