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