Name: 30-Min: Vegetable Penne
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

If Jesus were not raised from the dead, the disciples were at best fools, and at worst, liars. What we know about the Christian life comes from the pen of men moved and guided by God to write the words we call the New Testament. The original apostles died martyrs’ deaths on the basis of their belief that the resurrection took place just as predicted, and that they saw Him alive again. If it were not true, then they were either duped, or else they fabricated the resurrection as a means to shore up the movement. But would they pay the ultimate price for a lie they had manufactured in order to have a job? Not so. Paul speaks of the absurdity of this in the following way: “And if Christ is not risen, then our preaching is empty and your faith is also empty. Yes, and we are found false witnesses of God, because we have testified of God that He raised up Christ “(1 Cor. 15:14-15).

Jim Elliff

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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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