*  Exported from  MasterCook  *
 
                SPAGHETTINI WITH DRIED TTOMATOES & ZUCCHINI
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Pasta                            Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -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       t            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
 
   In medium bowl, mix lemon peel, vegetable bouillon and
   1-1/2 c hot water; set aside. In 12 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 t 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. Source GH mag (wrv)
  
 
 
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