From the American Diabetes Association. olive oil, zucchini, yellow squash, mushrooms, pitted black olives, canned plum tomatoes, low-fat shredded cheddar cheese, minced fresh rosemary, rotini cvt

Recipe Ingredients for Rosemary Pasta

1	tbsp olive oil
1	med. zucchini, halved and cut into 4-inch slices
1	med. yellow squash, halved and cut into 4-inch slices
8	med. mushrooms, fresh sliced
4	oz canned pitted black olives, drained and chopped
28	oz canned plum tomatoes, no salt added, drained and chopped (82688)
8	oz (low-fat shredded) cheddar cheese (1168)
1	tsp minced fresh rosemary (2063)
12	ounces dry rotini, to yield 6 cups cooked (113692)

Recipe Directions for Rosemary Pasta

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

Categories

Pasta, Tomatoes, Vegetables, Main Dish, American, Italian, Bake, Stir Fry, Sugar-Free

Health Information

Nutrition Grade 96% confidence

Good points Very low in cholesterol