Pasta With Tomato, Zucchini And Cream Sauce

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

• Nutritional Information

  • Nutritional analysis per serving (3 servings)

    798 calories; 21 grams fat; 5 grams saturated fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 126 grams carbohydrates; 8 grams dietary fiber; 13 grams sugars; 25 grams protein; 16 milligrams cholesterol; 482 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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3 to 4 servings, depending on appetites

Preparation

1. Add oil to skillet. When oil is hot, add the garlic and saute 30 seconds.
2. Add zucchini and stir-fry two minutes.
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.)
4. Just before serving, add heavy cream and Parmesan cheese; cook for five minutes. Serve with the pasta prepared al dente.

20 minutes