Ingredients
- 4 medium tomatoes (red, ripe)
- 2 medium zucchini
- 2 tablespoons oil
- 3 cloves garlic, minced
- 2 cups fresh small button mushrooms, halved
- 1 medium yellow onion, chopped
- 1 teaspoon dried basil (rubbed)
- 1 teaspoon dried oregano (rubbed)
- Seasoned salt and freshly ground pepper, to taste
- Crushed pepper flakes, to taste
- 1 tablespoon red wine vinegar
- 8 ounces reduced-fat cream cheese (cubed)
- Penne pasta, cooked (Barilla pasta is the best - use as much as you want)
- Parmesan cheese
How to Make
-
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.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.