| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Sun-dried, Pasta, 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 |
ts |
Lemon peel; grated |
| 1 |
|
Vegetable-flavor bouillon cube or envelope |
| 2 |
tb |
Ex-virgin olive oil |
| 2 |
cl |
Garlic; thinly sliced |
| 5 |
sm |
Zucchini; cut 1" chunks |
| 1/4 |
ts |
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
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