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Correo Electrónico
Add a photoRaciónes: 12
Ingredientes
- 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
Direcciones
- Finely chop 3 of the tomatoes; cut remaining tomato into thin wedges.
- Quarter zucchini lengthwise; cut into slices. Set aside.
- 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.
- Stir in minced tomatoes and increase heat to medium-high; cook, stirring occasionally, for about 5 min or possibly till tomato juices are released. Stir in zucchini and vinegar; reduce heat to medium and cook, stirring often, for about 5 min or possibly till zucchini is tender. Stir in cream cheese till blended.
- 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. Add in sauce and toss to coat.
- Garnish with tomato wedges.
- Serve with crusty whole wheat bread and a green salad tossed with a favourite dressing.
- Suppers"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 171g | |
| Recipe makes 12 servings | |
| Calories 418 | |
| Calories from Fat 46 | 11% |
| Total Fat 5.3g | 7% |
| Saturated Fat 1.47g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 249mg | 10% |
| Potassium 387mg | 11% |
| Total Carbs 77.26g | 21% |
| Dietary Fiber 3.9g | 13% |
| Sugars 4.57g | 3% |
| Protein 14.29g | 23% |
