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Number of Servings: 6
Serving Size: 1 cup
Rosemary is a prized herb in Italian cooking.
|olive oil||1 Tbsp|
|zucchini, halved and cut into 4-inch slices||1 med.|
|yellow squash, halved and cut into 4-inch slices||1 med.|
|mushrooms, fresh sliced||8 med.|
|pitted black olives, drained and chopped||1 can 4|
|plum tomatoes, drained and chopped||1 can 28|
|low-fat shredded cheddar cheese||8|
|minced fresh rosemary||1 tsp|
|Rotini Pasta||6 cups|
Preheat the oven to 350 degrees F. In a large skillet, sauté the zucchini and squash in oil over medium heat for 2 minutes.2:
Place all ingredients in a 9x12 inch baking dish and mix well. Bake, uncovered, for 15 minutes.
|Calories from Fat 66|
|Total Fat 7g|
|Saturated Fat 2g|
|Dietary Fiber 4g|
|Vitamin A n/a|
|Vitamin C n/a|
|Folic Acid n/a|
|Dietary Exchange 3 Starch1 vegetable 1Very Lean Meat1/2 Monosaturated Fat|
More Diabetic Meals In 30 Minutes - Or Less!
Robyn Webb, MS
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