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30-Min: Vegetable Penne

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      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
  
      [-=PAM=-]   PA_Meadows@msn.com
 
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