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30-Min: Vegetable Penne

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Pasta/noodl Vegetables

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

Directions:

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
 
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini