Ingredients Jump to Instructions ↓

  1. -Waldine Van Geffen VGHC42A

  2. 12 ounces Spaghettini; cook al dente

  3. 8 1/2 ounce Jar oil-pk sun-d tomatoes; cut in thin strips,

  4. 1 teaspoon Lemon peel; grated

  5. 1 Vegetable-flavor bouillon cube or envelope

  6. 2 tablespoons Ex-virgin olive oil

  7. 2 cloves Garlic; thinly sliced

  8. 5 smalls Zucchini; cut 1" chunks

  9. 1/4 teaspoon Ground black pepper

Instructions Jump to Ingredients ↑

  1. In medium bowl, mix lemon peel, vegetable bouillon and 1-½ 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 vegetable- bouillon mixture, dried tomatoes and spaghettini; heat through, tossing to coat well. Source GH mag (wrv) From Gemini's MASSIVE MealMaster collection at


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