Pasta With Tomato, Zucchini And Cream Sauce

• 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

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

olive oil, clove garlic, zucchini, tomatoes, tomato sauce, salt, sugar, heavy cream, parmesan cheese, linguine

Taken from cooking.nytimes.com/recipes/2789 (may not work)