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Source: Fabulous Food Associations

Spaghetti with Roasted Zucchini and Olives
Try this dish with Italian bread and a leafy salad. It's a great way to use your garden's bumper crop of zucchini.
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Serves: 4
Prep Time: 20 minutes
Cook Time: 10 minutes
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1 pound spaghetti, uncooked (or linguine)
3 medium zucchini, sliced into 1/2-inch-thick pieces
1 teaspoon Crisco® Vegetable Oil
2 medium onions, chopped
3 garlic cloves, minced
1 twelve-ounce jar bottled roasted red peppers, drained (liquid reserved) and diced
12 black olives, pitted and sliced
1/2 teaspoon red pepper flakes, crushed
salt, to taste
fresh ground black pepper, to taste
1/4 cup crumbled feta cheese

Prepare the pasta according to package directions. Drain and set aside. The pasta can be served warm or at room temperature.

Preheat the oven to 500 degrees. Spray 2 large cookie sheets with vegetable oil cooking spray.

Lay the zucchini on the baking sheets in a single layer and spray lightly with cooking spray. Roast for 8 to 10 minutes or until tender. Transfer to a mixing bowl.

In a medium, non-stick skillet, heat the vegetable oil over medium heat. Add the onion and garlic and sauté for about 5 minutes or until lightly browned and softened.

Add the onion and garlic to the zucchini and stir in the roasted peppers, olives, red pepper flakes and drained pasta. If the pasta seems dry, add the reserved pepper juice. Season with salt and pepper and sprinkle with feta cheese.

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