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Vegetable Penne

By The Canadian Living Test Kitchen

Tested till perfect

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Vegetable Penne

This recipe makes 4 servings

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Nutritional Info
Per serving: about -
cal 610
pro 19 g
total fat 16 g
carb 99 g

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.

Ingredients

  • 4 tomatoes
  • 2 zucchinis
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 2 cups small button mushrooms, halved
  • 1 onion, chopped
  • 1 tbsp dried basil
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 pinch crushed hot pepper flakes
  • 1 tbsp red wine vinegar
  • 4 oz light cream cheese, softened
  • 5 cups penne or other short pasta

Preparation

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.

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