In same large skillet, heat oil over medium-high heat. Add tomatoes; cook 1 minute or until tender, stirring frequently. Add garlic; cook 30 seconds or until fragrant, stirring frequently. Add arugula, vinegar, lemon juice, salt, pepper, penne, reserved cooking water, squash and zucchini; cook 1 minute or until heated through, stirring occasionally. Serve penne mixture sprinkled with cheese and sunflower seeds. Makes about 8 cups.