Ditalini with zucchini
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Ditalini or other small tubular pasta (8 oz); eggless |
| 1 | pounds | Zucchini |
| 1 | Tomato | |
| 1 | Onion; thinly sliced | |
| 2 | tablespoons | Olive oil |
| 1 | tablespoon | 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