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Rating: 4.0/5 (33 votes cast)

Meal Type: Dinner
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Easy
Cuisine: Italian
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 621
% Daily Value**
Total Fat 20g
31%
Saturated Fat 7g
11%
Unsaturated Fat 3g
Cholesterol 125mg
42%
Sodium 716mg
30%
Total Carbohydrate 93g
31%
Dietary Fiber 6g
24%
Sugars 10g
Protein 22g
Vitamin A  88%Vitamin C  73%
Calcium  13%Iron  32%
Potassium  39%Vitamin E  8%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

30-Min: Vegetable Penne

Date Added: December 24, 2010

Ingredients:

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
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Directions:

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.

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Dietary Notes:
This recipe is high in Vitamin A with 88% of your daily recommended intake per serving. This recipe is high in Vitamin C with 73% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten, Mushroom, Tomato, Sulfites, Garlic, Hot Pepper, Vinegar, Onion, Olive Oil allergies.
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