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  30-Min: Vegetable Penne
  Category: Pasta
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 512
Ingredients:
4 Tomatoes
2 Zucchini
2 tbsp Olive oil
3 Garlic cloves, minced
2 cup Small button mushroom, halved
1 Onion, chopped
1 tbsp Dried basil
1 tsp Dried oregano
1 tsp Salt
1/2 tsp Pepper
1 pinch Hot pepper flakes, crushed
1 tbsp Red wine vinegar
4 oz Light cream cheese, soften
5 cup Penne, or other pasta
Instructions:
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
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