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Spaghettini with Dried Tomatoes And Zucchini

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Recipe

 

Yield

4 servings

Prep

10 min

Cook

30 min

Ready

40 min
Low 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
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1 teaspoon lemon zest
grated
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1 each vegetable stock cubes
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2 tablespoons olive oil, extra-virgin
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2 cloves garlic
sliced
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5 small zucchini
chunked
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¼ teaspoon black pepper
ground
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Ingredients

Amount Measure Ingredient Features
346.8 ml/g spaghettini
cook al dente
*
245.7 ml/g sundried tomatoes
cut into strips
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5 ml lemon zest
grated
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1 each vegetable stock cubes
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3E+1 ml olive oil, extra-virgin
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2 cloves garlic
sliced
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5 small zucchini
chunked
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1.3 ml black pepper
ground
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 172g (6.1 oz)
Amount per Serving
Calories 12054% from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 283mg 12%
Total Carbohydrate 5g 5%
Dietary Fiber 3g 13%
Sugars g
Protein 8g
Vitamin A 8% Vitamin C 54%
Calcium 5% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
 
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