Vegetable Penne

4 tomatoes
2 zucchini
2 tbsp olive oil
3 garlic cloves, minced
2 cup small button mushroom, halved
1 onion, chopped
1 tbsp dried basil
1 tsp dried oregano
1 tsp salt
1/2 tsp pepper
1 pinch hot pepper flakes, crushed
1 tbsp red wine vinegar
4 oz light cream cheese, soften
5 cup penne, or other pasta

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 hot pepper flakes, stirring often, for about 4 minutes or until onion is softened.

Stir in chopped tomatoes and increase heat to medium-high; cook, stirring occasionally, for about 5 minutes or until tomato juices are released.

Stir in zucchini and vinegar; reduce heat to medium and cook, stirring often, for about 5 minutes or until zucchini is tender.

Stir in cream cheese until blended.

Meanwhile, in large pot of boiling salted water, cook penne for 8-10 minutes or until tender but firm; drain and return to pot. Add sauce and toss to coat.

Garnish with tomato wedges. Serve with crusty whole wheat bread and a green salad tossed with a favorite dressing.