Spaghetti with Roasted Zucchini and Olives

Spaghetti with Roasted Zucchini and Olives

1 pound Spaghetti, Thin Spaghetti or Linguine – uncooked
3 medium zucchini – sliced into 1/2 inch slices
1 teaspoon vegetable oil
2 medium onions – chopped
3 cloves garlic – minced
1 12-ounce jar roasted peppers – drained and diced (liquid reserved)
12 black olives – sliced
1/2 teaspoon 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 500ºF. 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 sauté 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.