30-Min: Vegetable Penne

Recipe Ingredients

4		Tomatoes
2		Zucchini
2 tablespoons	30ml	Olive oil
3		Garlic cloves - minced
2 cups	474ml	Small button mushroom - halved
1		Onion - chopped
1 tablespoon	15ml	Dried basil
1 teaspoon	5ml	Dried oregano
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Pepper
1 pinch		Hot pepper flakes - crushed
1 tablespoon	15ml	Red wine vinegar
4 oz	113g	Light cream cheese - soften
5 cups	1185ml	Penne - or other pasta

Recipe 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.

Source:
Canadian Living magazine, Aug 95 Article "30-Minute Summer Suppers" Recipe by Canadian Living Test Kitchen

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