Rosemary Pasta
If you’ve got a garden brimming with zucchini and tomatoes, or a great connection for fresh, local produce, this dish is a wonderful way to enjoy them. The key to flavor here is the fresh...
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Cooking tools:
- Baking dish
- Skillet
- Pot
- Colander
- Chef's knife
- Cutting board
- Can opener
- Measuring spoon
- Measuring cup
- Wooden spoon
- Oven
- Stove
Ingredients
- 1 Tbsp. olive oil
- 1 med. zucchini, halved and sliced
- 1 med. yellow squash, halved and sliced
- 8 mushrooms, sliced
- 4 oz. black olives, drained and chopped
- 1 (28 oz.) can tomatoes, drained and chopped
- 1 tsp. minced fresh rosemary
- 6 cups whole wheat rotini pasta, cooked
- 8 oz. low-fat cheddar cheese, shredded
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