It is not uncommon for Christians to claim that the saints of the Old Testament period experienced God’s Spirit in a fundamentally different manner from that of New Testament believers or modern Christians. Many have relied on specific idioms of the Old Testament to argue that the Holy Spirit only came upon people in the Old Testament but into people in the New Testament. Thus, the Holy Spirit was only bestowed temporarily, and then externally, to Old Testament believers as opposed to the permanent indwelling of the early church. Such preaching and teaching drives a wedge between the Testaments, placing too much emphasis on disunity rather than on mutual interdependence between the Old and New. This is an inadequate and incomplete understanding of the role of the Spirit in the Old Testament. Though the Spirit of God sometimes comes upon individuals in the Old Testament to empower for specific (and temporary) tasks, there can be no doubt that His role is also more extensive. He has an indwelling and transforming presence in the Old Testament believers as well and is described as the animating feature that effects spiritual renewal.

Bill Arnold

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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