🫙 From the Spice Rack
Spaghettini with Dried Ttomatoes& Zucchini
-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
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Ingredients5 items
Ingredients
- 81/2 oz jar oil-pk sun-d tomatoes
- 1vegetable-flavor bouillon
- 2cl garlic -- thinly sliced
- 5small zucchini -- cut 1" chunks
- 1/4tsp ground black pepper
Directions
- 1
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 -
- 2
set aside
- 3
In 12" skillet, in hot olive oil, cook garlic, stirring occasionally, until garlic is golden brown
- 4
With slotted spoon, remove and discard garlic
- 5
In hot oil, cook zucchini with pepper and 1 t salt until zucchini is golden brown and tender-crisp
- 6
Into zucchini, stir vegetable- bouillon mixture, dried tomatoes and spaghettini
- 7
heat through, tossing to coat well
- 8
Source GH mag (wrv)