Meal Type: Dinner

Prep Time: 10 min.

Cooking Time: 20 min.

Total Time: 30 min.

Cook Method: Stove

Difficulty: Easy

Cuisine: Italian

     Serving Size: 4 1 2 4 8 16 - Change

Date Added: December 23, 2010

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.

Adding Comment...

Comment submitted for approval, it will be posted shortly.

Dietary Notes:

This 30-Min: Vegetable Penne recipe is high in Vitamin A with 88% of your daily recommended intake per serving. This 30-Min: Vegetable Penne recipe is high in Vitamin C with 73% of your daily recommended intake per serving.

Using a virtual pantry we are able to tell you the number of ingredients you already have for each recipe.

In order to save your pantry for the next time you visit, either Login or Register.