Spaghettini with Dried Tomatoes And Zucchini

1. 1

   In medium bowl, mix lemon peel, vegetable bouillon and 1 1/2 cup hot water; set aside.

2. 2

   In 12 inch skillet, in hot olive oil, cook garlic, stirring occasionally, until garlic is golden brown.

3. 3

   With slotted spoon, remove and discard garlic.

4. 4

   In hot oil, cook zucchini with pepper and 1 teaspoon salt until zucchini is golden brown and tender-crisp.

5. 5

   Into zucchini, stir vegetable- bouillon mixture, dried tomatoes and spaghettini; heat through, tossing to coat well.

* Per serving · 4 servings · Values may vary.

No additional tips available.