Recipe - Ditalini With Zucchini

1 pack Ditalini or other small
tubular pasta (8 oz);
eggless
1 pound Zucchini
1 Tomato
1 Onion; thinly cut or sliced up
2 tablespoon Olive oil
1 tablespoon 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini