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
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Felicetti Organic Ditalini (Get 10% Off using code NACS)
⭐️ 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.
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⭐️ 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. ❤️