Ditalini with zucchini

4 servings

Ingredients

Quantity Ingredient
1 pack Ditalini or other small tubular pasta (8 oz); eggless
1 pounds Zucchini
1 Tomato
1 Onion; thinly sliced
2 tablespoons Olive oil
1 tablespoon Parsley; minced
Salt, pepper to taste

Directions

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

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