Pasta With Tomato, Zucchini And Cream Sauce

Name: Pasta With Tomato, Zucchini And Cream Sauce
Total time: 20 min
Yield: 3 to 4 servings, depending on appetites
Ingredients: 3 tablespoons olive oil; 1 clove garlic, chopped; 2 medium-size zucchini, sliced 1/4 inch thick; 3 medium-size tomatoes, peeled, seeded and diced; 1 cup tomato sauce, canned or fresh; Salt to taste; 1 teaspoon sugar (optional); 2 tablespoons heavy cream; 1 tablespoon Parmesan cheese; 1 pound of linguine or fresh egg noodles

By John Rockwell

Total Time: 20 minutes
Rating: 4(31)
Comments: Read comments

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Ingredients

Yield:3 to 4 servings, depending on appetites

3tablespoons olive oil
1clove garlic, chopped
2medium-size zucchini, sliced ¼ inch thick
3medium-size tomatoes, peeled, seeded and diced
1cup tomato sauce, canned or fresh
Salt to taste
1teaspoon sugar (optional)
2tablespoons heavy cream
1tablespoon Parmesan cheese
1pound of linguine or fresh egg noodles

Ingredient Substitution Guide

Preparation

Step 1
Add oil to skillet. When oil is hot, add the garlic and saute 30 seconds.
Step 2
Add zucchini and stir-fry two minutes.
Step 3
Add tomatoes and saute for three minutes. Then add tomato sauce and simmer for 10 minutes. Taste first and, if necessary, add salt and sugar. (Mr. Perlman suggests adding the sugar only to counteract the acidity of the tomatoes.)
Step 4
Just before serving, add heavy cream and Parmesan cheese; cook for five minutes. Serve with the pasta prepared al dente.