Olive Lover's Pasta

12oz uncooked rotini pasta
2 Tbs olive oil
3 Tbs red wine vinegar
1 1/2 tsp dried oregano leaves
1/4 tsp salt
1/2 tsp crushed red pepper
2 cloves garlic, crushed
1/4 cup sliced pimiento-stuffed olives
1/4 cup sliced ripe olives
2 cups broccoli florets
2 medium zucchini, cut into 1/4 inch slices

1) Cook and drain pasta as directed on package.
2) While pasta is cooking, heat oil, vinegar, oregano, salt, red pepper and garlic in 10-inch nonstick skillet over medium heat.
3) Cook olives, broccoli and zucchini in oil mixture, stirring occasionally, until broccoli is crisp-tender.
4) Toss with pasta.

Review: It has a "kick" to it, due to the red pepper. It is yummy with a nice balance of olives and other veggies. I actually made the dish with spaghetti, as I'd forgotten to add rotini to the grocery list! I also left out the vinegar. It was a good dish, but I may add more olives next time.

Made again on 1/29/2011, with rotini: