Spaghettini With Dried Ttomatoes & Zucchini Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
-Waldine Van Geffen VGHC42A,
12 ounce: Spaghettini, cook al dente
8 1/2 ounce: Jar oil-pk sun-d tomatoes, cut in thin strips, 3/4 c
1 tsp: Lemon peel, grated
1: Vegetable-flavor bouillon cube or envelope,
2 tbsp: Ex-virgin olive oil,
2 centiliter: Garlic, thinly sliced
5 small: Zucchini, cut 1" chunks
1/4 tsp: Ground black pepper,
Directions:
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)
Source from luhu.jp
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)
Source from luhu.jp