Pasta with Bacon, Zucchini and Cream

I made this recipe a few weeks ago and have thought of it several times since then.  I added tomatoes to the dish and we really loved that addition.  This was a great filling dinner with lots of leftovers (since only two of us eat what I cook) and we both were happy to have it again the next day!  Another winner from Cassie Craves.

1 pound rigatoni/penne/ziti
6 strips bacon (chopped)
2 tablespoons butter
2 medium zucchini (sliced into half-moons)
1 onion (chopped)
2 medium size tomatoes (diced)
3 cloves minced garlic
1/2 cup white wine
1 1/2 cups heavy cream
1/2 cup shredded parmesan cheese
Salt and pepper to taste

Boil pasta.  While boiling the pasta cook the bacon until crispy and remove.  Leave 1 tbsp of grease in the bottom of the pan. Add butter and saute the zucchini and onion. Season with salt and pepper.  Cook over medium high heat until zucchini is soft and onion is translucent. Add garlic and stir for 30 seconds. Add white wine and stir making sure to get everything off the bottom of the pot. When the wine has reduced add the cream and lower the temperature to medium.  Stir occasionally and cook until the mixture has thickened. Add tomatoes, parmesan cheese and bacon. Add the pasta to the sauce and serve.