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How To make Ditalini with Zucchini
1 pk Ditalini or other small
-tubular pasta (8 oz) -eggless 1 lb Zucchini
1 Tomato
1 Onion
thinly sliced
2 tb Olive oil
1 tb 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
How To make Ditalini with Zucchini's Videos
Stanley Tucci shares his easy recipe for pasta fagioli
Stanley Tucci, who just launched a new cookware line with GreenPan, stops by Studio 1A and shares his simple and delicious recipe for pasta fagioli. He also shares a tip to avoid the pasta swelling if you want to save some for the next day.
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Italian Minestrone Soup Recipe
Warm up on a cool day with this Italian Minestrone Soup recipe. It is packed with fresh veggies and pasta, and everyone will love it!
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ditalini zucchini pasta.
ditalini zucchini pasta.
very tasty homemade.
Lentil Pasta is an authentic Italian Dinner Idea
Get the Recipe:
⭐️ Lentil pasta or pasta with lentils is a nutritious, tasty, and wholesome Italian recipe (pasta e lenticchie) where the lentils and the pasta are cooked together in one pot.
It's a perfect main dish for lunch or dinner, and the recipe is very easy. In addition, it's kids-friendly and contains all the macros to keep you healthy and satiated.
⭐️ Ingredients
2 tablespoon extra virgin olive oil
1 medium onion finely chopped
1 medium carrot finely chopped
2 cloves garlic minced
1 sprig rosemary or thyme
2 bay leaves or sage
2 tablespoons tomato paste
1 cup lentils green or brown, dry
10 cherry tomatoes halved
5 - 6 cups vegetable broth
2 cups ditalini pasta or other short pasta like penne, ditaloni, conchiglie, or rotini
1 teaspoon salt
½ teaspoon black pepper
1 handful parsley finely chopped
Cooked by Nico
Filmed & Edited by Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️