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Ingredientes
- 12 ounce Spaghettini, cook al dente
- 8Â 1/2 ounce Jar oil-pk sun-d tomatoes, cut in thin strips, 3/4 c
- 1 tsp Lemon peel, grated
- 1 x Vegetable-flavor bouillon cube or possibly envelope
- 2 Tbsp. Ex-virgin extra virgin olive oil
- 2 cl Garlic, thinly sliced
- 5 sm Zucchini, cut 1" chunks
- 1/4 tsp Grnd black pepper
Direcciones
- In medium bowl, mix lemon peel, vegetable bouillon and 1-1/2 c warm water; set aside. In 12" skillet, in warm extra virgin olive oil, cook garlic, stirring occasionally, till garlic is golden. With slotted spoon, remove and throw away garlic. In warm oil, cook zucchini with pepper and 1 t salt till zucchini is golden and tender-crisp. Into zucchini, stir vegetable- bouillon mix, dry tomatoes and spaghettini; heat through, tossing to coat well. Source GH mag (wrv)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 227g | |
| Recipe makes 4 servings | |
| Calories 340 | |
| Calories from Fat 13 | 4% |
| Total Fat 1.55g | 2% |
| Saturated Fat 0.3g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 19mg | 1% |
| Potassium 564mg | 16% |
| Total Carbs 68.8g | 18% |
| Dietary Fiber 4.4g | 15% |
| Sugars 4.73g | 3% |
| Protein 12.89g | 21% |
