Serves: 4
Total Calories: 575

2 tablespoons salt
2 unpeeled medium zucchini coarsely diced
1 pound penne pasta
olive oil
1 1/2 cups pitted Kalamata or other black olives
4 ripe plum tomatoes coarsely chopped
1/4 cup snipped fresh rosemary
2 cloves garlic finely minced
GARNISH
1/2 cup pine nuts
1/2 cup crumbled feta cheese
zest of 1 orange

1. Fill a large pot with water, and stir in the salt. Bring the pot to a boil over high heat.

2. When the water comes to a boil, drop in the diced zucchini to quickly parboil. Remove after about 10 seconds, drain well, and transfer to a large serving bowl. Cover to keep warm.

3. Drop the pasta into the boiling water and add a dash of olive oil. Cook the pasta according to package directions.

4. While the pasta is cooking, place the pine nuts in a heavy medium sized skillet that has been preheated over medium-high heat. Heat, shaking the pan to keep the nuts moving, until the nuts turn golden in color. Remove the nuts from the pan and allow to cool.

5. Place a splash of olive oil in the skillet used for the pine nuts, and add the olives, tomatoes, rosemary, and garlic. Stir until well blended, and cook over medium heat just until hot. Add the parboiled zucchini at the last moment and stir to heat through.

6. Drain the pasta and divide among 4 to 6 pre-warmed plates. Spoon the sauce evenly over each serving, sprinkle with the pine nuts and other garnishes, and serve immediately.

Nutritional Facts:

Serves: 4
Total Calories: 575
Calories from Fat: 45

More Recipes from the The Sophisticated...Olive Cookbook:
Mediterranean Vegetable Bake
Penne Pasta and Olives with Orange Zest
Hungarian Noodles with Cabbage and Cottage Cheese
Lamb and Olive Stew
Ratatouille
Mediterranean Meatloaf