Rosemary is an invaluable herb in Italian cooking.
Number of Servings: 6
Serving Size: 1 cup
olive oil 1 tbsp
medium-sized zucchini, halved and cut into 4-inch slices 1
medium-sized yellow squash, halved and cut into 4-inch slices 1
medium-sized mushrooms, sliced 8
black olives, pitted, drained, and chopped 1 can (4 oz)
plum tomatoes, drained, and chopped 1 can (28 oz)
low-fat shredded cheddar cheese 8 oz
fresh rosemary, minced 1 tsp
rotini pasta 6 cups
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 9- x 12-inch baking dish and mix well. Bake uncovered for 15 minutes.
Exchanges Per Serving
1 Very Lean Meat
1/2 Monosaturated Fat
Nutrition Information Amount Per Serving
Calories from Fat 66
Total Fat 7 g
Saturated Fat 2 g
Cholesterol 8 mg
Sodium 461 mg
Total Carbohydrate 48 g
Dietary Fiber 4 g
Sugars 6 g
Protein 17 g
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