Spaghetti with Roasted Zucchini and Olives
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.