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Add a photoServings: 4
Ingredients
- 1 pkt Ditalini or possibly other small tubular pasta (8 ounce) eggless
- 1 lb Zucchini
- 1 x Tomato
- 1 x Onion, thinly sliced
- 2 Tbsp. Extra virgin olive oil
- 1 Tbsp. Parsley, chopped Salt, pepper to taste
Directions
- Cook ditalini according to package directions; drain well. Rinse with cool water to cold 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, extra virgin olive oil, parsley and salt and pepper to taste. Add in ditalini; toss to mix well.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 154g | |
| Recipe makes 4 servings | |
| Calories 90 | |
| Calories from Fat 62 | 69% |
| Total Fat 7.0g | 9% |
| Saturated Fat 0.99g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 13mg | 1% |
| Potassium 357mg | 10% |
| Total Carbs 6.53g | 2% |
| Dietary Fiber 1.8g | 6% |
| Sugars 3.29g | 2% |
| Protein 1.73g | 3% |
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