Print 30-Min: Vegetable Penne Recipe
30-Min: Vegetable Penne
4 Tomatoes
2 Zucchini
2 tablespoons Olive Oil
3 Garlic cloves minced
2 cups Button Mushrooms Small halved
1 Onion chopped
1 tablespoon Dried Basil
1 teaspoon Dried Oregano
1 teaspoon Salt
1/2 teaspoon Pepper
1 pinch Hot Pepper Flakes crushed
1 tablespoon Red Wine Vinegar
4 oz Light Cream Cheese soften
5 cups Penne Pasta
1. Finely chop 3 of the tomatoes; cut remaining tomato into thin wedges.

2. Quarter zucchini lengthwise; cut into slices.

3. 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.

4. Stir in chopped tomatoes and increase heat to medium-high; cook, stirring occasionally, for about 5 minutes or until tomato juices are released.

5. Stir in zucchini and vinegar; reduce heat to medium and cook, stirring often, for about 5 minutes or until zucchini is tender.

6. Stir in cream cheese until blended. Meanwhile, in large pot of boiling salted water, cook penne for 8-10 minutes or until tender but firm; drain and return to pot.

7. Add sauce and toss to coat. Garnish with tomato wedges.

8. Serve with crusty whole wheat bread and a green salad tossed with a favorite dressing.