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Spaghettini With Dried Ttomatoes & Zucchini

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      Title: SPAGHETTINI WITH DRIED TTOMATOES & ZUCCHINI
 Categories: Sun-dried, Pasta, Vegetables, Wrv
      Yield: 4 Servings
 
           -Waldine Van Geffen VGHC42A
     12 oz Spaghettini; cook al dente
  8 1/2 oz Jar oil-pk sun-d tomatoes;
           -cut in thin strips, 3/4 c
      1 ts Lemon peel; grated
      1    Vegetable-flavor bouillon
           -cube or envelope
      2 tb Ex-virgin olive oil
      2 cl Garlic; thinly sliced
      5 sm Zucchini; cut 1" chunks
    1/4 ts Ground black pepper
 
  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 vegetable- bouillon mixture, dried tomatoes and
  spaghettini; heat through, tossing to coat well. Source GH mag (wrv)
 
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