Ditalini with Zucchini
Yield
4 servingsPrep
10 minCook
25 minReady
40 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
pasta, ditalini
|
* |
| 1 | pound |
zucchini
|
|
| 1 | each |
tomatoes
|
|
| 1 | each |
onions
thinly sliced |
|
| 2 | tablespoons |
olive oil
|
|
| 1 | tablespoon |
parsley leaves
minced |
|
| 1 | x |
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
pasta, ditalini
|
* |
| 453.6 | g |
zucchini
|
|
| 1 | each |
tomatoes
|
|
| 1 | each |
onions
thinly sliced |
|
| 3E+1 | ml |
olive oil
|
|
| 15 | ml |
parsley leaves
minced |
|
| 1 | x |
salt and black pepper
|
*
|
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.
