Vegetable Penne

Author: Canadian Living

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
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Vegetable Penne