30-Min: Vegetable Penne
Last updated 6/12/2012 12:41:34 AM. Recipe ID 379. Report a problem with this recipe.
Title: 30-min: vegetable penne
Categories: Pastanoodle, Vegetables
Yield: 4 Servings
2 tb Olive oil
3 Garlic cloves, minced
2 c Small button mushroom,
1 Onion, chopped
1 tb Dried basil
1 ts Dried oregano
1 ts Salt
1/2 ts Pepper
1 pn Hot pepper flakes, crushed
1 tb Red wine vinegar
4 oz Light cream cheese, soften
5 c 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
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.
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