Ditalini With Zucchini
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Vegan | Main dish, Vegan, Vegetarian | 4 | Servings |
INGREDIENTS
| 1 | Ditalini or other small | |
| tubular pasta 8 oz | ||
| eggless | ||
| 1 | lb | Zucchini |
| 1 | Tomato | |
| 1 | Onion, thinly sliced | |
| 2 | T | Olive oil |
| 1 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 111
Calories From Fat: 64
Total Fat: 7.3g
Cholesterol: 0mg
Sodium: 173.1mg
Potassium: 559.1mg
Carbohydrates: 11g
Fiber: 2.8g
Sugar: 6.8g
Protein: 2.6g