Spaghetti with Roasted Zucchini and Olives

Serves 4

1 pound Spaghetti, Thin Spaghetti or Linguine, uncooked
3 medium zucchini, sliced into 1/2-inch slices
1 tsp. vegetable oil
2 medium onions, chopped
3 cloves garlic, minced
1 12-oz. jar roasted peppers, drained (liquid reserved) and diced
12 black olives, sliced
1/2 tsp. crushed red pepper flakes
Salt and pepper to taste
1/4 cup crumbled feta cheese

Prepare pasta according to package directions. Drain and rinse with cold water; drain again.

Preheat oven to 500-o 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.

National Pasta Assoc.