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
Servings: 4
1. Prepare pasta according to package directions. Drain and rinse with cold water; drain again.

2. 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.

3. 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.