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Title: 30min Vegetable Penne
Categories: Pasta Vegetable
Yield: 4 Servings
4 | Tomatoes | |
2 | Zucchini | |
2 | tb | Olive oil |
3 | Garlic cloves, minced | |
2 | c | Small button mushroom, halved |
1 | Onion, chopped | |
1 | tb | Dried basil |
1 | ts | Dried oregano |
1 | ts | Salt |
1/2 | ts | Pepper |
1 | pn | Hot pepper flakes, crushed |
1 | tb | Red wine vinegar |
4 | oz | Light cream cheese, soften |
5 | c | 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@msn.com
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