30-Min: Vegetable Penne   

Ingredients :
4	x	Tomatoes
2	x	Zucchini
2	tbl	Olive oil
3	x	Garlic cloves, minced
2	cup	Small button mushroom, halved
1	x	Onion, chopped
1	tbl	Dried basil
1	tsp	Dried oregano
1	tsp	Salt
1/2	tsp	Pepper
1	pch	Hot pepper flakes, crushed
1	tbl	Red wine vinegar
4	oz	Light cream cheese, soften
5	cup	Penne, or other pasta

How to cook :

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.
Suppers".
Tags : Pasta Vegetables Mushrooms Noodle Canadian Canada North American Italy European Mediterranean

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