new york times zucchini pasta

Okay, this recipe was from the nytimes:
http://www.nytimes.com/2007/10/17/dining/17mini.html?_r=1&oref=slogin
But I have to say the recipe was faulty. You can't cook zucchini for 20 minutes! That's crazy! But anyone from California knows better. Needless to say, we didn't. We cooked it for less than 5 minutes, and even so, it was in danger of turning into mush. Our picture doesn't look quite as pretty as theirs:

In general, we agree with article - more sauce is better - but in this case the recipe did not hold up. Tasted good, but did not need to cook for nearly so long.