- home |
- My Recipe Page |
- Add Your Recipe |
- My Settings |
- Sign In |
- Sign Up
| 1 | package | pasta, ditalini | |
| 1 | pound | zucchini | |
| 1 | each | tomato | |
| 1 | each | onion | thinly sliced |
| 2 | tablespoons | olive oil | |
| 1 | tablespoon | parsley leaves | minced |
| 1 | x | salt and black pepper |
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.
| % Daily Value* | |
| Total Fat 7.0g | 10% |
| Saturated Fat 1.0g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 15mg | 1% |
| Total Carbohydrate 8.0g | 3% |
| Dietary Fiber 2.0g | 8% |
| Sugars 4.0g | |
| Protein 2.0g | 4% |
| Vitamin A | 11% | Vitamin C | 44% | |
| Calcium | 3% | Iron | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
How is this calculated?| Not a member? You can still rate this recipe! |
|
Note: You must be a member to submit a review. Please Sign in or Sign Up.
Sweet potatoes are often referred to “sweet potato pie” but there’s more you can do with the delicious winter vegetable. The sweet potato (or yam, as some people in the U.S. and Caribbean) is the starchy, sweet-tasting tuberous roots that comes the...
Add your comment