Cook on high for 3-4 hours or low for 6-8 hours. This simple zucchini tomato pasta is heavy on the veg, light on the pasta, and easy to make. Taste first and, if necessary, add salt and sugar. Then add tomato sauce and simmer for 10 minutes. Pour the broth over the top. Serve over your favorite pasta. Give the mixture a good stir, pop the lid on top, and turn the slow cooker on. Cook pasta according to package instructions. Just before serving, add heavy cream and Parmesan cheese; cook for five minutes. Add zucchini and stir-fry two minutes. (Mr. Perlman suggests adding the sugar only to counteract the acidity of the tomatoes.) Add zucchini to skillet and sauté for an additional 3 minutes. In the summer, our time is best spent lingering over dinner instead of slaving away at the stove. A big bowl of tomato zucchini pasta is the perfect summertime meal. Drain pasta and toss with sauce. Add tomatoes and saute for three minutes. Sprinkle with cheese and serve. Add the tomatoes and basil; simmer 2 minutes, season with salt and pepper. Pour the diced tomatoes, tomato sauce, and tomato paste over the top. Sprinkle the Italian seasoning, garlic powder, and onion powder into the mixture.

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