1-First, bring a large pot of salted water to a boil and cook 1 pound of your chosen pasta until al dente, then reserve ½ cup of pasta water before draining. This step ensures your pasta has the perfect texture to soak up the rich sauce.

2-Next, in a skillet, heat ¼ cup extra-virgin olive oil over medium heat. Add 3 cups diced zucchini, 2 medium sliced shallots, and 1 tablespoon minced garlic, sautéing until they’re tender and fragrant, which takes about 5-7 minutes.

3-Then, pour in 1 cup heavy cream and add 20 fresh basil leaves, ¾ cup grated Parmesan cheese, 1 teaspoon sea salt, and ½ teaspoon black pepper. Stir everything together and let it simmer until the sauce thickens nicely.

4-After that, blend the sauce with the reserved pasta water until it’s mostly smooth, then toss in the drained pasta to coat it evenly. Finally, serve it up with extra Parmesan and black pepper on top for a gorgeous finish.