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Recipe: 30 Min Vegetable Penne
Similar Categories: Min, Vegetable, Penne
4 tomatoes
2 zucchini
2 tablespoons olive oil
3 garlic cloves -- minced
2 cups small button mushroom -- halved
1 onion -- chopped
1 tablespoon dried basil
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon pepper
1 pinch hot pepper flakes -- crushed
1 tablespoon red wine vinegar
4 ounces 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
Per Serving: about 610 calories, 19 g protein, 16 g fat, 99 g carbohydrate, very high source fibre, good source iron.
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