Spaghettini With Dried Ttomatoes And Zucchini Recipe

• 12 ounce Spaghettini, cook al dente
• 8 1/2 ounce Jar oil-pk sun-d tomatoes, cut in thin strips, 3/4 c
• 1 tsp Lemon peel, grated
• 1 x Vegetable-flavor bouillon cube or possibly envelope
• 2 Tbsp. Ex-virgin extra virgin olive oil
• 2 cl Garlic, thinly sliced
• 5 sm Zucchini, cut 1" chunks
• 1/4 tsp Grnd black pepper

Directions