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C.H. Spurgeon
30-Min: Vegetable Penne
0
(0)
CATEGORY
CUISINE
TAG
YIELD
Vegetables, Dairy
Canadian
Pastanoodle, Vegetables
4
Servings
INGREDIENTS
4
Tomatoes
2
Zucchini
2
tb
Olive oil
3
Garlic cloves, minced
2
c
Small button mushroom, halved
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
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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