30-Min: Vegetable Penne
2 tb Olive oil
3 Garlic cloves, minced
2 c Small button mushroom,
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
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
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini