| 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
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From: "Paul A Meadows" <PA_Meadows@msn.com>
Date: Sat, 14 Dec 96 21:56:31 UT
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