Zucchini Tomato Pasta with Fresh Herbs

This will be great to make once my tomatoes come into season.  Of course, that means some of the flowers on my tomato plants will actually have to set fruit.  We'll see what happens.  I suppose I could buy some tomatoes at the farmers market.  The fresh herbs and veggies in this recipe sound really appealing...and of course the garlic!!

3 tbsp. exta virgin olive oil
2 1/2 C. diced tomatoes
4 garlic cloves, minced
1/2 C. white wine or low sodium chicken broth
1 C. packed coarsely chopped fresh basil plus additional sprigs for garnish, if desired
1 tbsp. chopped fresh oregano
1/4 tsp. salt
1/4 tsp. pepper
1 medium zucchini, diced (about 1 1/4 C.)
8oz. penne pasta or ziti
1 C. coarsely chopped fresh parsley
1/4 C. shaved Romano cheese

Heat oil in large skillet over medium heat until hot.  Add tomatoes and simmer, covered, 4 to 5 minutes or until softened stirring occasionally.  Add garlic; cook and stir 1 minute or until fragrant.  Add wine.  Stir in basil, oregano, salt, and pepper, stir in zucchini.  Reduce heat to medium low or low; simmer, covered 15 minutes or until vegetables are just tender, stirring occasionally.

Meanwhile, cook pasta according to package directions; srain well.  Add pasta and paarsley to skillet; toss well.  Sprinkle with cheese; garnish with basil sprigs.