Spaghettini with Dried Tomatoes And Zucchini

• 12 ounces spaghettini cook al dente
• 8 1/2 ounces sundried tomatoes cut into strips
• 1 teaspoon lemon zest grated
• 1 each vegetable stock cubes
• 2 tablespoons olive oil, extra-virgin
• 2 cloves garlic sliced
• 5 small zucchini chunked
• 1/4 teaspoon black pepper ground

1. In medium bowl, mix lemon peel, vegetable bouillon and 1 1/2 cup hot water; set aside.
2. In 12 inch skillet, in hot olive oil, cook garlic, stirring occasionally, until garlic is golden brown.
3. With slotted spoon, remove and discard garlic.
4. In hot oil, cook zucchini with pepper and 1 teaspoon salt until zucchini is golden brown and tender-crisp.
5. Into zucchini, stir vegetable- bouillon mixture, dried tomatoes and spaghettini; heat through, tossing to coat well.

spaghettini cook, tomatoes, lemon zest, vegetable stock cubes, olive oil, garlic, zucchini, black pepper

Taken from recipeland.com/recipe/v/spaghettini-dried-tomatoes-zucc-40356 (may not work)