Review/Rate this Recipe Save to MyRecipes Rating:

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

Reviews