Recipe - 30-Min Vegetable Penne

4 Tomatoes
2 Zucchini
2 tablespoon Olive oil
3 Garlic cloves, minced
2 cup Small button mushroom,
halved
1 Onion, chopped
1 tablespoon Dried basil
1 teaspoon Dried oregano
1 teaspoon Salt
One half teaspoon Pepper
1 pn Hot pepper flakes, crushed
1 tablespoon Red wine vinegar
4 ounce Light cream cheese, soften
5 cup 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 mediumhigh; 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 810
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 "30Minute Summer Suppers"
Recipe by Canadian Living Test Kitchen

[=PAM=] PA_Meadows@msn.com
Posted to MMRecipes Digest V3 #342

From: "Paul A Meadows" PA_Meadows@msn.com

Date: Sat, 14 Dec 96 21:56:31 UT