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It's a nice fragrant "i primi" for 8 people; serve hot; follow with Italian dishes.

• 8 cups chicken stock
• 1 cup zucchini, cut into quarters or eighths lengthwise, then sliced into triangles
• 1/4 cup tomato paste
• 2-4 sundried tomatoes. slivered
• 1 and 1/2 cups fine egg noodles
• 3/4 cup shredded chicken
• 3 Tablespoons of pesto*
• salt and pepper

Combine broth, zucchini, slivered sun-dried tomatoes, and tomato paste in a Dutch oven and bring to a boil. Stir in noodles and cook al dente, about 5 minutes. Add the chicken and pesto. Season with salt and pepper. Divide among bowls and garnish with parsley.

*PESTO: You can buy this in most supermarkets--it lasts a long time in the refrigerator, longer if you freeze it and chip it out as needed. To make from scratch, put a cup of fresh basil leaves in a blender or processor with 1/2 cup pine nuts or walnuts, 2 cloves of peeled garlic, and 3/4 cup of grated Parmesan cheese. Process til it's thoroughly mixed, then gradually pour in 1/2 cup of olive oil til it's thick and completely pureed.