| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Vegetarian | Vegetarian, Vegan, Main dish | 4 | Servings |
INGREDIENTS
| 1 | pk | Ditalini or other small tubular pasta (8 oz); eggless |
| 1 | lb | Zucchini |
| 1 | Tomato | |
| 1 | Onion; thinly sliced | |
| 2 | tb | Olive oil |
| 1 | tb | Parsley; minced |
| Salt, pepper to taste |
INSTRUCTIONS
Cook ditalini according to package directions; drain well. Rinse with cold water to cool quickly; drain well. Slice unpeeled zucchini into thin rounds, discarding ends; set slices aside. Blanch tomato in boling water for 1 minujtle; remove skin and chop flesh. In large bowl, combine zucchini, tomato, onion, olive oil, parsley and salt and pepper to taste. Add ditalini; toss to mix well. Per serving: 300 cal; 10 g pro; 49 g carb; 8 g fat (24%); 0 mg chol; 12 mg sod From the files of DEEANNE From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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