12 Mar Vegetable Penne
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.