Spaghettini With Dried Ttomatoes& Zucchini

Ingredients

some garlic
12 oz spaghettini cook al dente
8 1/2 oz oil sun d tomatoes
1 t lemon peel
1 vegetable-flavor bouillon
2 tb ex virgin olive oil
5 zucchini
1 chunks
1/4 ts black pepper

Instructions

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 vegetablebouillon mixture, dried tomatoes and spaghettini; heat through, tossing to coat well. Source GH mag (wrv)