Ingredients: (don't scoff, I like things easy)
- Sliced Zucchini
- Chopped sweet yellow onion
- Dallop of garlic paste
- Handful of basil leaves
- Handful of chopped scallions
- About 1/3 C light cream
- About 1/2 C skim milk
- About 2-3 T "Italian cheeses and herbs" Philadelphia cream cheese cooking sauce (new item)
- About 2 good glugs of olive oil
- About 2 T margarine or butter
- Half package of tri-colored penne (I used Garden Delight brand...2 full servings of veggies on its own or some jam like that)
- Salt and pepper to taste
- Parsley if you like extra green things to make your pasta more pretty
- About 1/3rd C of grated parmesan cheese
Directions:
- Cook half your pasta according to the box, leave the rest for later, set aside
- In a sauteing pan, add olive oil and margarine and put on medium low heat for about 2 min
- Add the onions and garlic, some salt and pepper, stir and allow to cook for about 1 minute
- Add in the zucchini and stir around while cooking for about 4 minutes
- Add in the "cooking sauce", a splash of light cream and a slightly larger splash of milk. Stir and allow to thicken for about 1 min
- Add in parmesan cheese and stirr...after about 1 minute determine if you need to thin out the sauce at all by adding more milk (taste to test...could use more salt or pepper too)
- Toss in the basil and parsley and stir it up
- Spoon sauce over pasta and serve. Add more parmesan and parsley if you want to get fancy.
