Ingredients :

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4 x Tomatoes
2 x Zucchini
2 tbl Olive oil
3 x Garlic cloves, minced
2 cup Small button mushroom, halved
1 x Onion, chopped
1 tbl Dried basil
1 tsp Dried oregano
1 tsp Salt
1/2 tsp Pepper
1 pch Hot pepper flakes, crushed
1 tbl Red wine vinegar
4 oz Light cream cheese, soften
5 cup Penne, or other pasta

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Method :

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* 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.