1-To kick things off, start by bringing a large pot of salted water to a boil this will be for cooking your pasta. In a medium saucepan, heat the ¼ cup extra-virgin olive oil over medium heat, then toss in the 3 cups diced zucchini and 2 medium sliced shallots. Cook them until they’re softened, which takes about 8-10 minutes, letting their flavors meld beautifully.

2-Next, add the 1 tablespoon minced garlic and cook for another minute until it’s fragrant, filling your kitchen with that irresistible aroma. Now, cook your 1 pound of long pasta, like spaghetti or fusilli, in the boiling water until it’s al dente, about 8-10 minutes. Before draining, reserve ½ cup of the pasta water to help create that silky sauce later.

3-Stir in the 1 cup heavy cream, 20 basil leaves, 1 teaspoon sea salt, ½ teaspoon freshly cracked black pepper, and ¾ cup grated Parmesan cheese into the zucchini mixture. Bring it to a gentle simmer and stir until the sauce thickens, about 5 minutes be careful not to let it boil. Then, add the reserved pasta water and blend everything with an immersion blender or high-speed blender until it’s mostly smooth. Season with more salt if needed, combine the pasta with the sauce, toss to coat evenly, and serve it up with extra Parmesan and pepper on top.