Pasta With Tomato, Zucchini And Cream Sauce
Published February 17, 1987
- Total Time
- 20 minutes
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Ingredients
3 tablespoons olive oil
1 clove garlic, chopped
2 medium-size zucchini, sliced ¼ 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 analysis per serving (3 to 4 servings, depending on appetites)
92 grams carbs; 105 milligrams cholesterol; 613 calories; 10 grams monosaturated fat; 3 grams polyunsaturated fat; 5 grams saturated fat; 19 grams fat; 7 grams fiber; 899 milligrams sodium; 20 grams protein; 10 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
Private Notes