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