Spaghetti with Roasted Zucchini and Olives

1 lb Spaghetti or Thin Spaghetti

- or Linguine, uncooked 3 md Zucchini -- sliced 1/2" thick

1 t Vegetable oil

2 md Onions -- chopped

3 Garlic cloves -- minced

12 oz Roasted peppers, diced

-(liquid reserved) 12 Black olives, sliced

1/2 ts Crushed red pepper flakes

Salt and pepper to taste 1/4 c Crumbled feta cheese

Prepare pasta according to package directions. Drain and rinse with cold water; drain again. Preheat oven to 500 degrees F. Spray 2 large cookie sheets with vegetable oil cooking spray. Lay the zucchini on the sheets and spray them with cooking spray. Roast the zucchini 8 to 10 minutes, until tender. In a medium, non-stick skillet warm the vegetable oil over medium heat. Add the onion and garlic and saute it until lightly browned, about 5 minutes. Add the onion and garlic to the zucchini and stir in the roasted peppers, olives, red pepper flakes and pasta. Season with salt and pepper and sprinkle with feta cheese. Each serving provides: 297 Calories; 10.7 g Protein; 49.8 g Carbohydrates; 7 g Fat; 13.7 mg Cholesterol;

800 mg Sodium. Calories from Fat: 10%

Copyright National Pasta Association (http://www.ilovepasta.org) (Reprinted with permission)