Recipe for Rosemary Pasta 
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Yield:
6
Ingredients:
Amount Ingredient
1 tbl olive oil
1 med zucchini halved,
and cut into 1" slices
1 med yellow squash halved, and
cut into 1" slices
8 med mushrooms cleaned, stemmed
and sliced thin
1 can pitted black olives - (4 oz) drained, sliced
1 can plum tomatoes - (28 oz) drained, chopped
1 tsp minced fresh rosemary
6 cup cooked rotini pasta
Instructions:
Instructions: Preheat the oven to 350 degrees.

Heat the oil in a large skillet, and saute the zucchini and yellow squash over medium heat for about 4 to 5 minutes. Add the mushrooms and saute for 2 minutes more.

Combine the cooked vegetables with the olives and plum tomatoes. Mix well. Add the pasta and rosemary. Pour into a casserole dish. At this point you can either hold the casserole in the refrigerator for one day or cover and freeze for three to four months.

When ready to bake, sprinkle cheese over the mixture. Bake covered for 15 minutes. Uncover and bake 10 minutes more.

This recipe yields 6 servings.

Serving size: 1 cup.

* Recipe not recommended for low-sodium diets.

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