Rosemary Pasta

Ingredients

• Ingredients Measure Weight

• olive oil 1 Tbsp —-

• zucchini, halved and cut into 4-inch slices 1 med. —-

• yellow squash, halved and cut into 4-inch slices 1 med. —-

• mushrooms, fresh sliced 8 med. —-

• pitted black olives, drained and chopped 1 can 4 oz

• plum tomatoes, drained and chopped 1 can 28 oz

• low-fat shredded cheddar cheese —- 8 oz

• minced fresh rosemary 1 tsp —-

• Rotini Pasta 6 cups —-

• 6 1 cup servings

Directions

1. Preheat the oven to 350 degrees F. In a large skillet, sauté the zucchini and squash in oil over medium heat for 2 minutes. Place all ingredients in a 9x12 inch baking dish and mix well. Bake, uncovered, for 15 minutes.