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30-min: Vegetable Pennevegetables 4 tomatoes 2 zucchini 2 tablespoon olive oil 3 garlic cloves, minced 2 cup 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 oz light cream cheese, soften 5 cup 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 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
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