Yield: 4 Servings
|2 tablespoons||Olive oil|
|3 \N||Garlic cloves, minced|
|2 cups||Small button mushroom, halved|
|1 \N||Onion, chopped|
|1 tablespoon||Dried basil|
|1 teaspoon||Dried oregano|
|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@...