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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 Ingredients:
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 |
8 oz (low-fat shredded) cheddar cheese |
1 tsp minced fresh rosemary |
12 ounces dry rotini, to yield 6 cups cooked |
Directions:
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.
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