Zesty Pasta with Olives

One more fabulous pasta recipe for today and it's meatless for Nancy!

Fresh ingredients:
2 medium zucchini, cut into 1/4 inch slices
2 cloves garlic, crushed

Frozen ingredients:
2 cups broccoli florets, thawed

Non-perishables:
8 oz rotini pasta
2 Tbs olive oil
3 Tbs red wine vinegar
1 1/2 tsp oregano
1/4 tsp salt
1/2 tsp crushed red pepper
2 Tbs sliced pimento-stuffed olives
2 Tbs sliced black olives

1. Cook and drain pasta as directed.
2. While pasta is cooking, heat oil, vinegar, oregano, salt, red pepper and garlic in 10-inch skillet. Cook olives, broccoli, and zucchini in oil mixture until vegetables are desired texture. Toss with pasta and serve.
Makes 4 servings- 300 calories each

In the photo, I served this as a side dish for mozzarella stuffed chicken breast.