Zucchini & Mushroom Pasta Primavera
Recipe: #15146
October 25, 2014
Categories: Mushrooms One-Pot Meal, Vegetarian, Fresh Tomatoes, Zucchini, Vegetarian Dinner, more
"From Great Tastes. A great tasting combination of pasta and vegetables in a creamy cream cheese tomato sauce, made even better with summer garden tomatoes and zucchini"
Ingredients
Nutritional
- Serving Size: 1 (359.1 g)
- Calories 362.8
- Total Fat - 23.6 g
- Saturated Fat - 10.2 g
- Cholesterol - 42.3 mg
- Sodium - 573.4 mg
- Total Carbohydrate - 15.4 g
- Dietary Fiber - 4 g
- Sugars - 7 g
- Protein - 25.1 g
- Calcium - 735.7 mg
- Iron - 2 mg
- Vitamin C - 32.7 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Finely chop 3 tomatoes. Cut remaining tomato into wedges for garnish. Set aside. Quarter zucchini lengthwise, cut into slices. Set aside.
Step 2
In a skillet 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.
Step 3
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.
Step 4
Pour mushroom vegetable mixture over cooked pasta. Toss to coat. Garnish with tomato wedges. Serve immediately with Parmesan cheese.
Tips
No special items needed.