Spaghettini with dried ttomatoes and zucchini
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -Waldine Van Geffen VGHC42A | ||
| 12 | ounces | Spaghettini; cook al dente |
| 8½ | ounce | Jar oil-pk sun-d tomatoes; cut in thin strips, 3/4 c |
| 1 | teaspoon | Lemon peel; grated |
| 1 | Vegetable-flavor bouillon cube or envelope | |
| 2 | tablespoons | Ex-virgin olive oil |
| 2 | cloves | Garlic; thinly sliced |
| 5 | smalls | Zucchini; cut 1\" chunks |
| ¼ | teaspoon | Ground black pepper |
Directions
In medium bowl, mix lemon peel, vegetable bouillon and 1-½ 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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