-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 t 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)