Vegetable Penne Pasta

2 cans diced tomatoes
2 zucchini, quartered lengthwise and cut into slices
2 TB oil
3 cloves garlic, minced
2 c. mushrooms, sliced
large pinch of crushed hot pepper flakes
4 oz. light cream cheese
1 onion, chopped
1 TB. basil
1 tsp. oregano
1 tsp. salt
1/2 tsp. pepper
1 tsp. raspberry vinegar
5 c. penne pasta

In skillet, heat oil over medium heat; cook garlic, mushrooms, onion, basil, oregano, salt, pepper, and pepper flakes, stirring often for about 4 minutes. Stir in chopped tomatoes and increase heat to medium high. Cook for about 5 minutes stirring occasionally. Add zucchini and vinegar. Reduce heat, stirring often until zucchini is tender. Stir in cream cheese until blended. Cook penne according to pkg. directions, drain. Add sauce to pasta and toss to coat.

Submitted by: Laura