Ingredients
- 12 skillet
- 5 zucchini
- 1 vegetable-flavor bouillon
- 1 chunks
- 8 1/2 oz oil sun d tomatoes
- 12 oz spaghettini
- 1/2 c water (hot)
- 2 tb ex virgin olive oil
- 1 ts lemon peel
- 1/4 ts black pepper (ground)
- some garlic
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)
