30-Min: Vegetable Penne Recipe
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Ingredients : 30-Min: Vegetable Penne Recipe
4 Tomatoes
2 Zucchini
2 tbsp Olive oil
3 Garlic cloves, minced
2 cups 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 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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