2teaspoonsvegetable oilplus extra for roasting veggies
3mediumonionschopped
5clovesgarlicminced
112-oz. jarroasted peppersdrained and diced
18Kalamata olivessliced
1/2teaspooncrushed red pepper flakes
sea salt and freshly ground black pepperto taste
1/4cupcrumbled feta cheese
Instructions
Prepare pasta according to package directions; drain and rinse with cold water; drain again.
Preheat oven to 500 degrees. Lightly grease 2 large cookie sheets. Spread zucchini on the sheets and sprinkle with vegetable oil (don’t substitute with olive oil, as olive oil will burn at such a high temperature).
Bake until tender-crisp.
Heat the vegetable oil in a skillet over medium heat; add onion and garlic and sauté until onion is lightly browned, about 5 minutes.
Add the zucchini and stir in the roasted peppers, olives, crushed red pepper flakes and cooked pasta; season with salt and pepper, sprinkle with Feta cheese and serve.
Notes
SERVING SUGGESTION: A big spinach salad and a bowl of raw baby carrots.VEGETARIAN: No changes necessary.NUTRITION: 399 Calories; 8g Fat (17.0% calories from fat); 13g Protein; 71g Carbohydrate; 6g Dietary Fiber; 6mg Cholesterol; 261mg Sodium. Exchanges: 4 Grain (Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 Fat.