30-MIN: VEGETABLE PENNE

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MMMMM----- Recipe via Meal-Master v8.05

 

Title: 30-MIN: VEGETABLE PENNE

Categories: Pastanoodle, Vegetables

Yield: 4 Servings

 

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

 

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