Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 pk Ditalini or other small
-tubular pasta (8 oz);
-eggless
1 lb Zucchini
1 Tomato
1 Onion; thinly sliced
2 tb Olive oil
1 tb Parsley; minced
Salt, pepper to taste

Cook ditalini according to package directions; drain well. Rinse
with cold water to cool quickly; drain well.

Slice unpeeled zucchini into thin rounds, discarding ends; set slices
aside. Blanch tomato in boling water for 1 minujtle; remove skin and
chop flesh. In large bowl, combine zucchini, tomato, onion, olive
oil, parsley and salt and pepper to taste. Add ditalini; toss to mix
well.

Per serving: 300 cal; 10 g pro; 49 g carb; 8 g fat (24%); 0 mg chol;
12 mg sod

From the files of DEEANNE

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