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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 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 favourite dressing. Per Serving: about 610 calories, 19 g protein, 16 g fat, 99 g carbohydrate, very high source fibre, good source iron.
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