Rosemary Pasta - 2 Guiding Stars
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Two Guiding Stars icon Two Guiding Stars indicate better nutritional value.

If you’ve got a garden brimming with zucchini and tomatoes, or a great connection for fresh, local produce, this dish is a wonderful way to enjoy them. The key to flavor here is the fresh rosemary–dried will work too, but splurging on fresh will give this dish a little something extra special.


  • 1 Tbsp. olive oil
  • 1 medium zucchini, halved and sliced
  • 1 medium yellow squash, halved and sliced
  • 8 mushrooms, sliced
  • 4 oz. black olives, drained and chopped
  • 1 (28 oz.) can tomatoes, drained and chopped
  • 1 tsp. minced fresh rosemary
  • 6 cups whole wheat rotini pasta, cooked
  • 8 oz. low-fat cheddar cheese, shredded


  1. Preheat the oven to 350º F.
  2. Heat oil in a large skillet over medium-high heat. Sauté the zucchini and squash until lightly browned (3-5 minutes).
  3. Mix all ingredients but cheese together in a 9″ x 12″ baking dish. Sprinkle cheese on top and bake, uncovered, until cheese is bubbly and browned (20-25 minutes).
Nutritional analysis per serving: Calories 305; Total Fat 9.5g (12% Daily Value); Saturated Fat 2.5g (13% DV); Trans Fat 0g; Cholesterol 8mg (3% DV); Sodium 630mg (27% DV); Total Carbohydrate 42g (15% DV); Dietary Fiber 7.5g (27% DV); Total Sugars 6g; Includes 0g Added Sugars (0% DV); Protein 18g; Vitamin D 0% DV; Calcium 20% DV; Iron 20% DV; Potassium 15% DV; Selenium 90% DV; Thiamin 80% DV; Manganese 70% DV.
Recipe by Guiding Stars at
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