Ditalini with Zucchini
Categories: Vegetarian | Vegan | Main dishServes: 4 Servings
Ingredients:
- 1 pk Ditalini or other small
- -tubular pasta (8 oz);
- -eggless
- 1 lb Zucchini
- 1 Tomato
- 1 Onion; thinly sliced
- 2 tb Olive oil
- 1 tb Parsley; minced
- Salt, pepper to taste
Instructions:
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.
Per serving: 300 cal; 10 g pro; 49 g carb; 8 g fat (24%); 0 mg chol; 12 mg
sod
From the files of DEEANNE
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
Previous: Ditalini with Flageolets and Pesto | Next: Diti Di Apostoli