Vegetable Penne

12 Mar Vegetable Penne

Serves 4

Ingredients

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

Directions

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.