Facebook3Twitter0Pinterest0 A wonderful combination of pasta and vegetables in a creamy tomato sauce. Ingredients 4 tomatoes 2 zucchini 2 tbsp (25 mL) canola oil 3 cloves garlic, minced 2 cup (500 mL) fresh small button mushrooms, halved 1 onion, chopped 1 tsp (5 mL) each basil and oregano Salt and freshly ground pepper to taste Pinch hot pepper flakes 1 tbsp (15 mL) red wine vinegar 1 package (125 g) light cream cheese, cubed 5 cup (1.25 L) penne or any short pasta, cooked, drained, keep warm Directions Finely chop 3 tomatoes. Cut remaining tomato into wedges for garnish. Set aside. Quarter zucchini lengthwise, cut into slices. Set aside. In frypan heat oil over medium heat. Add garlic, mushrooms, onion, basil, oregano, salt, pepper and hot pepper flakes. Cook, stirring often, about 4 minutes or until onion is softened. Add chopped tomatoes. Increase heat to medium high. Cook, stirring occasionally, until tomato juices are released. Add zucchini and vinegar. Reduce heat to medium. Cook 5 minutes or until zucchini is tender. Add cubed cream cheese. Stir until melted and well blended. Pour mushroom vegetable mixture over cooked pasta. Toss to coat. Garnish with tomato wedges. Serve immediately. Facebook3Twitter0Pinterest0 Found Under: Main CoursesSalads / SidesMushroomsFry / Stir fry Leave a Review Cancel reply You must Register or Login to post a comment.