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Spaghettini with Dried Tomatoes and Zucchini
Servings: 4
¾ package (16-oz. pkg.) spaghettini or spaghetti
1 (8½ oz.) jar oil-packed dried tomatoes
1 tsp. grated lemon peel
1 vegetable bouillon cube
1½ cups hot water
2 Tbsp. extra virgin olive oil
2 garlic cloves, thinly sliced
5 small zucchini (6 oz. each), cut into 1" chunks
¼ tsp. coarsely ground black pepper
1 tsp. salt
In saucepot, prepare spaghettini as label directs; drain. Return spaghettini to saucepot; keep warm. Meanwhile, cut enough dried tomatoes into thin strips to measure ¾ cup; reserve 1 tablespoon of oil. In medium bowl, mix lemon peel, vegetable bouillon, and hot water; set aside. In 12-inch skillet over medium heat, heat olive oil; add garlic, stirring occasionally until garlic is golden brown. With slotted spoon, remove and discard garlic. Add zucchini, black pepper and salt to the skillet and cook until zucchini is golden brown and tender-crisp. Stir vegetable bouillon mixture into zucchini in skillet; add dried tomato strips, 1 tablespoon oil from dried tomatoes, and spaghettini; heat through, tossing to coat well.
Provided by Good Housekeeping
Nutrition Facts Per Serving for Spaghettini with Dried Tomatoes and Zucchini |
Serving Size | 1½ cups (458 gm) |
Total Calories | 596 | | |
Calories from Fat | 153 | | |
| | | |
Total Fat | 17 | gm | 27% |
Saturated Fat | 2 | gm | 12% |
Cholesterol | 0 | mg | 0% |
Sodium | 1003 | mg | 42% |
Total Carbohydrates | 96 | gm | 32% |
Dietary Fiber | 3 | gm | 11% |
Sugars | 6 | gm | |
Protein | 18 | gm | |