Ingredients:

4 cups uncooked rotini
pasta (about 8 ounces)
2 tablespoons olive or
vegetable oil
3 tablespoons red wine
vinegar
2 tablespoons chopped
fresh or 1-1/2 teaspoons
dried oregano leaves
� teaspoon salt
� to � teaspoon crushed
red pepper
2 garlic cloves, crushed
2 tablespoons sliced
pimiento-stuffed olives
2 tablespoons sliced ripe
olives
2 cups broccoli flowerets
2 medium zucchini, cut
into � inch slices
(about 2 cups)

Instructions:

Cook and drain pasta as directed on package. While pasta is cooking, heat oil, vinegar, oregano, salt, red pepper and garlic in a 10 inch nonstick skillet. Cook olives, broccoli and zucchini in oil mixture, stirring occasionally, until broccoli is crisp-tender, serve over pasta.

Makes: 4 servings.