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Ditalini with zucchini

Yield: 4 Servings

Ingredients:

• 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

Instructions:

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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