30-Min: Vegetable Penne

Title:
30-Min: Vegetable Penne

Yield:
4 Servings

Categories:
Pastanoodle,
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






 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