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30-Min: Vegetable Penne Recipe - Cooking Index

Cooking Index - Cooking Recipes & Ideas30-Min: Vegetable Penne Recipe - Cooking Index

30-Min: Vegetable Penne

Type: Pasta, Vegetables
Serves: 4 people

Recipe Ingredients

4   Tomatoes
2   Zucchini
2 tablespoons 30mlOlive oil
3   Garlic cloves - minced
2 cups 474mlSmall button mushroom - halved
1   Onion - chopped
1 tablespoon 15mlDried basil
1 teaspoon 5mlDried oregano
1 teaspoon 5mlSalt
1/2 teaspoon 2.5mlPepper
1 pinch  Hot pepper flakes - crushed
1 tablespoon 15mlRed wine vinegar
4 oz 113gLight cream cheese - soften
5 cups 1185mlPenne - 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.

Dietary Information:

Per Serving: about 610 calories, 19 g protein, 16 g fat, 99 g carbohydrate, very high source fibre, good source iron.

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


Average rating:

7 (1 votes)

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