Spaghettini with Dried Ttomatoes and Zucchini
| Yield: | 4 Servings |
| Categories: | Pasta, Vegetables |
| -Waldine Van Geffen VGHC42A | ||
| 12 | oz | Spaghettini; cook al dente |
| 8 1/2 | oz | Jar oil-pk sun-d tomatoes; cut in thin strips, 3/4 c |
| 1 | ts | Lemon peel; grated |
| 1 | Vegetable-flavor bouillon cube or envelope | |
| 2 | tb | Ex-virgin olive oil |
| 2 | cl | Garlic; thinly sliced |
| 5 | sm | Zucchini; cut 1" chunks |
| 1/4 | ts | Ground black pepper |
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