30-Min: Vegetable Penne Recipe - Cooking Index
30-Min: Vegetable Penne Recipe - Cooking Index
| 4 | Tomatoes | |
| 2 | Zucchini | |
| 2 tablespoons | Olive oil | |
| 3 | Garlic cloves - minced | |
| 2 cups | Small button mushroom - halved | |
| 1 | Onion - chopped | |
| 1 tablespoon | Dried basil | |
| 1 teaspoon | Dried oregano | |
| 1 teaspoon | Salt | |
| 1/2 teaspoon | Pepper | |
| 1 | Hot pepper flakes - crushed | |
| 1 tablespoon | Red wine vinegar | |
| 4 oz | Light cream cheese - soften | |
| 5 cups | 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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