 |
|
|
|
 |
|
 |
| |
| Home -> [Entrees, Vegetables, Vegetarian, Zucchini] -> [Ditalini with zucchini Recipe] |
Ditalini with zucchini
|
| Artist: |
_ |
Yield: |
4 |
| Categories: |
Entrees, Vegetables, Vegetarian, Zucchini |
Rating: |
0 |
| Favorites |
Add to Favorites |
Print Recipe |
 |
|
Ingredients:
| 1
| pack | Ditalini or other small | | | -tubular pasta (8 oz) | | | -eggless | | 1
| lbs | Zucchini | | 1
| | Tomato | | 1
| | Onion, thinly sliced | | 2
| tbsp | Olive oil | | 1
| tbsp | Parsley, minced | | | Salt, pepper to taste |
|
Procedures:
| 1 | Cook ditalini according to package directions; drain well. | | 2 | Rinse with cold water to cool quickly; drain well. | | 3 | Slice unpeeled zucchini into thin rounds, discarding ends; set slices aside. | | 4 | Blanch tomato in boling water for 1 minujtle; remove skin and chop flesh. | | 5 | In large bowl, combine zucchini, tomato, onion, olive oil, parsley and salt and pepper to taste. | | 6 | Add ditalini; toss to mix well. | | 7 | Per serving: 300 cal; 10 g pro; 49 g carb; 8 g fat (24%); 0 mg chol; 12 mg sod from the files of deeann |
|
|
|
|
|
|
|
|
|
|
