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Ditalini with Zucchini

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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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