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Title: 30-Min: Vegetable Penne
Yield: 4 Servings
Ingredients
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
Instructions
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

Title: 30-Min: Vegetable Penne
Yield: 4 Servings
Ingredients
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
Instructions
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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