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