Spaghettini With Dried Ttomatoes And Zucchini
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Pasta, Sun-dried, Vegetables, Wrv | 4 | Servings | |
INGREDIENTS
| Waldine Van Geffen | ||
| VGHC42A | ||
| 12 | oz | Spaghettini, cook al dente |
| 8 1/2 | oz | Jar oil-pk sun-d tomatoes |
| cut in thin strips 3/4 c | ||
| 1 | t | Lemon peel, grated |
| 1 | Vegetable-flavor bouillon | |
| cube or envelope | ||
| 2 | T | Ex-virgin olive oil |
| 2 | Garlic, thinly sliced | |
| 5 | Zucchini, cut 1" chunks | |
| 1/4 | t | Ground black pepper |
INSTRUCTIONS
In medium bowl, mix lemon peel, vegetable bouillon and 1-1/2 c hot water; set aside. In 12" skillet, in hot olive oil, cook garlic, stirring occasionally, until garlic is golden brown. With slotted spoon, remove and discard garlic. In hot oil, cook zucchini with pepper and 1 t salt until zucchini is golden brown and tender-crisp. Into zucchini, stir vegetable- bouillon mixture, dried tomatoes and spaghettini; heat through, tossing to coat well. Source GH mag (wrv) From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Opportunity may knock once, but temptation bangs on your front door forever.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 28
Calories From Fat: 4
Total Fat: <1g
Cholesterol: 0mg
Sodium: 12.1mg
Potassium: 394mg
Carbohydrates: 5.3g
Fiber: 1.5g
Sugar: 3.7g
Protein: 1.9g