Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      medium        tomatoes
   2      medium        zucchini
   2      tablespoons   olive oil
   3      cloves        garlic, minced 
   2      cups          small button mushroom -- halved
   1      medium        onion -- chopped
   1      tablespoon    dried basil
   1      teaspoon      dried oregano
   1      teaspoon      salt
     1/2  teaspoon      pepper
   1      pinch         hot pepper flakes -- crushed
   1      tablespoon    red wine vinegar
   4      ounces        light cream cheese -- soften
   5      cups          penne -- or other pasta

Preparation:

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 favourite dressing.