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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Vegetables / Number of Servings: 4 |
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Directions: 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
favorite dressing.
Per Serving: about 610 calories, 19 g protein, 16 g fat, 99 g carbohydrate,
very high source fibre, good source iron.
Ingredients:
4 Tomatoes
2 Zucchini
2 Tablespoon(s) Olive oil
3 Centiliter(s) Garlic, minced
2 Cup(s) Small button mushroom
1 Onion, chopped
1 Tablespoon(s) Dried basil
1 Teaspoon(s) Dried oregano
1 Teaspoon(s) Salt
1/2 Teaspoon(s) Pepper
1 Pinch(s) Hot pepper flakes, crushed
1 Tablespoon(s) Red wine vinegar
4 Ounce(s) Light cream cheese, soften
5 Cup(s) Penne, or other pasta |
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