30 Min: Vegetable Penne Recipe

• 4 x Tomatoes
• 2 x Zucchini
• 2 Tbsp. Extra virgin olive oil
• 3 x Garlic cloves, chopped
• 2 c. Small button mushroom, halved
• 1 x Onion, minced
• 1 Tbsp. Dry basil
• 1 tsp Dry oregano
• 1 tsp Salt
• 1/2 tsp Pepper
• 1 pch Warm pepper flakes, crushed
• 1 Tbsp. Red wine vinegar
• 4 ounce Light cream cheese, soften
• 5 c. Penne, or possibly other pasta

1. Finely chop 3 of the tomatoes; cut remaining tomato into thin wedges.
2. Quarter zucchini lengthwise; cut into slices.
3. Set aside.
4. in skillet, heat oil over medium heat; cook garlic, mushrooms, onion, basil, oregano, salt, pepper and warm pepper flakes, stirring often, for about 4 min or possibly till onion is softened.
5. Stir in minced tomatoes and increase heat to medium-high; cook, stirring occasionally, for about 5 min or possibly till tomato juices are released.
6. Stir in zucchini and vinegar; reduce heat to medium and cook, stirring often, for about 5 min or possibly till zucchini is tender.
7. Stir in cream cheese till blended.
8. Meanwhile, in large pot of boiling salted water, cook penne for 8-10 min or possibly till tender but hard; drain and return to pot.
9. Add in sauce and toss to coat.
10. Garnish with tomato wedges.
11. Serve with crusty whole wheat bread and a green salad tossed with a favourite dressing.
12. Suppers"

tomatoes, zucchini, extra virgin olive oil, garlic, button mushroom, onion, basil, oregano, salt, pepper, pepper, red wine vinegar, cream cheese, penne

Taken from cookeatshare.com/recipes/30-min-vegetable-penne-61584 (may not work)