| 30-Min Vegetable Penne
Categories: Mushrooms, Red wine, Wine, Tomato, Oregano, Onion, Cheese, Olive oil, Garlic, Basil, Cream, Cream Cheese, Vegetables, Pasta
4 Tomatoes
2 Zucchini
2 tablespoons of Olive oil
3 Garlic cloves, minced
2 cups of Small button mushroom,
1 Onion, chopped
1 tablespoon of Dried basil
1 teaspoon of dried oregano
1 teaspoon of salt
1/2 teaspoon of pepper
1 pn Hot pepper flakes, crushed
1 tablespoon of Red wine vinegar
4 ounces of Light cream cheese, soften
5 cups of Penne, or other pasta |
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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 [-=PAM=-] PA_Meadows@msn.com Posted to MM-Recipes Digest V3 #342 From: "Paul A Meadows" <PA_Meadows@msn.com> Date: Sat, 14 Dec 96 21:56:31 UT |
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