30-Min: Vegetable Penne
Ingredients
4 Tomatoes
2 Zucchini
2 Tablespoons Olive oil
3 Cloves Garlic -- Minced
2 Cups Small button mushroom -- Halved
1 Onion -- Chopped
1 Tablespoon Dried basil
1 Tablespoon Dried oregano
1 Tablespoon Salt
1/2 Teaspoon Pepper
1 Pinch Hot Pepper Flakes -- Crushed
1 Tablespoon Red wine vinegar
4 Ounces Light Cream Cheese -- Softened
5 Cups Penne, or other pastaDirections
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 favorite dressing.
Source: Canadian Living Magazine, August 1995 article "30-Minute Summer Suppers", recipe by Canadian Living Test Kitchen. This recipe was submitted to the Internet Meal Master Recipe Mailing List by Paul A. Meadows on Mon. 29 Jan 1996 at 11:22:53 -0400.