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Zesty Zucchini Rotini
Posted by Christine George on November 13, 2009

(2 Ratings)   Rate this recipe

Makes 6 servings
25 min
Dairy-free, Egg-free, Soy-free, Peanut-free, Treenut-free, Fish-free, Shellfish-free

"This is great as a vegetarian main dish, or as a side dish. It is flavorful and healthy. Our family really enjoys it."


1 box (13.25 oz) whole wheat Rotini pasta
3 TBSP olive oil
4 cloves garlic, minced
1 medium onion, chopped
1 large zucchini, diced
1/3 cup pepperoncini, chopped
1/2 TBSP chili powder
1/2 tsp salt
1 can (14/5 oz) Italian diced tomatoes, undrained
1 can (2.5 oz) pitted, sliced olives
Parmesan cheese (optional)


1) Cook rotini pasta as directed. Meanwhile, saute onion and garlic in olive oil in a large skillet.
2) Add zucchini and peppers and cook until zucchini is crisp tender.
3) Add chili powder, salt, undrained tomatoes, and olives. Bring to a boil. Reduce heat and simmer 10 minutes or until mixture thickens. Mix sauce with Rotini.

>> User Comments (1)
Juliann Miller This was a delicious and successful meal--our picky 4 year old liked it! I used a red pepper instead of the pepperoncini and it was tasty!
Apr 29, 2010 7:53 PM
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