30-min: vegetable penne

Categories
Pastanoodle
Vegetables
Yield
4 Servings
MeasureIngredient
Tomatoes
Zucchini
2 tablespoons Olive oil
Garlic cloves, minced
2 cups Small button mushroom, halved
Onion, chopped
1 tablespoon Dried basil
1 teaspoon Dried oregano
1 teaspoon Salt
½ teaspoon Pepper
1 pinch Hot pepper flakes, crushed
1 tablespoon Red wine vinegar
4 ounces Light cream cheese, soften
5 cups Penne, or other pasta

Finely chop 3 of the tomatoes; cut remaining tomato into thin wedges.

Quarter zucchini lengthwise; cut into slices. Set aside.

in skillet, heat oil over medium heat; cook garlic, mushrooms, onion, basil, oregano, salt, pepper and hot pepper flakes, stirring often, for about 4 minutes or until onion is softened.

Stir in chopped tomatoes and increase heat to medium-high; cook, stirring occasionally, for about 5 minutes or until tomato juices are released. Stir in zucchini and vinegar; reduce heat to medium and cook, stirring often, for about 5 minutes or until zucchini is tender. Stir in cream cheese until blended.

Meanwhile, in large pot of boiling salted water, cook penne for 8-10 minutes or until tender but firm; drain and return to pot. Add sauce and toss to coat.

Garnish with tomato wedges.

Serve with crusty whole wheat bread and a green salad tossed with a favourite dressing.

4 servings for $6.43CDN [Aug 95] Per Serving: about 610 calories, 19 g protein, 16 g fat, 99 g carbohydrate, very high source fibre, good source iron.

Source: Canadian Living magazine, Aug 95 Article "30-Minute Summer Suppers" Recipe by Canadian Living Test Kitchen [-=PAM=-] PA_Meadows@...

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