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SPAGHETTINI WITH DRIED TTOMATOES & ZUCCHINI
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-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 tb Ex-virgin olive oil
2 cl Garlic -- thinly sliced
5 sm Zucchini -- cut 1" chunks
1/4 ts Ground black pepper
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)
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