Ditalini With Zucchini Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 package: 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
Directions:
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
Source from luhu.jp
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
Source from luhu.jp