Skip to main content


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.
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
+ Add to Shopping List
Rosemary Pasta

Rosemary Pasta

Rosemary Pasta
Two Stars Guiding Stars
  • Servings:6 (421 g)
  • Prep Time:10 minutes
  • Cook Time:30 minutes
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).