Vibrant Italian flavours smoothed out with cream cheese make this a popular favourite. Serve with crusty whole wheat bread and a green salad tossed with your favourite dressing.
- Portion size 4 servings
- 4 tomatoes
- 2 zucchinis
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 2 cups small button mushrooms halved
- 1 onion chopped
- 1 tablespoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 pinch crushed hot pepper flakes
- 1 tablespoon red wine vinegar
- 4 oz light cream cheese softened
- 5 cups penne
- 5 cups other short pasta
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 to 10 minutes or until tender but firm; drain and return to pot. Add sauce and toss to coat. Garnish with tomato wedges.
Nutritional facts <b>Per serving:</b> about
- Protein 19 g
- Calories 610.0
- Total fat 16 g
- Total carbohydrate 99 g