The broth-based sauce is a light, welcome change from the typical tomato or cream pasta sauces. 3/4 lb Italian rigatoni 3 & 1/3 Tbs olive oil 1 & 1/2 cups zucchini slices (half-moon shape) 1/2 red onion, chopped 1/2 lb mushrooms, sliced 1 cup diced plum tomatoes 1 tsp chopped fresh garlic 1 tsp dried basil 1 cup dry white wine 1/2 cup veg "chicken" broth Salt and pepper to taste Lemon slices Cook rigatoni according to package directions. When done, drain, toss with a bit of oil, salt and pepper, and set aside. In a large frying pan, heat 2 Tbsp oil. Add the zucchini and saute until tender-crisp, about 5 minutes. Then add mushrooms, and saute until beginning to brown. Add garlic, basil, wine, broth, and tomatoes. Cook, stirring, for 3 minutes. Season with salt and pepper. Add cooked and drained rigatoni to sauce, and toss until well mixed. Serve immediately, garnished with lemon slices.