Created by Kittencal on October 25, 2014
Step 1: Finely chop 3 tomatoes. Cut remaining tomato into wedges for garnish. Set aside. Quarter zucchini lengthwise, cut into slices. Set aside.
Step 2: In a skillet heat oil over medium heat. Add garlic, mushrooms, onion, basil, oregano, salt, pepper and hot pepper flakes. Cook, stirring often, about 4 minutes or until onion is softened. Add chopped tomatoes. Increase heat to medium high. Cook, stirring occasionally, until tomato juices are released.
Step 3: Add zucchini and vinegar. Reduce heat to medium. Cook 5 minutes or until zucchini is tender. Add cubed cream cheese. Stir until melted and well blended.
Step 4: Pour mushroom vegetable mixture over cooked pasta. Toss to coat. Garnish with tomato wedges. Serve immediately with Parmesan cheese.