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Ditalini With Zucchini
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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