| 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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