Spaghettini with Dried Tomatoes And Zucchini
Yield
4 servingsPrep
10 minCook
30 minReady
40 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | ounces |
spaghettini
cook al dente |
* |
| 8 ½ | ounces |
sundried tomatoes
cut into strips |
|
| 1 | teaspoon |
lemon zest
grated |
|
| 1 | each |
vegetable stock cubes
|
*
|
| 2 | tablespoons |
olive oil, extra-virgin
|
|
| 2 | cloves |
garlic
sliced |
|
| 5 | small |
zucchini
chunked |
|
| ¼ | teaspoon |
black pepper
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 346.8 | ml/g |
spaghettini
cook al dente |
* |
| 245.7 | ml/g |
sundried tomatoes
cut into strips |
|
| 5 | ml |
lemon zest
grated |
|
| 1 | each |
vegetable stock cubes
|
*
|
| 3E+1 | ml |
olive oil, extra-virgin
|
|
| 2 | cloves |
garlic
sliced |
|
| 5 | small |
zucchini
chunked |
|
| 1.3 | ml |
black pepper
ground |
|
Directions
In medium bowl, mix lemon peel, vegetable bouillon and 1½ cup hot water; set aside.
In 12 inch 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 teaspoon 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.
