1-First, sauté the zucchini and shallots in ¼ cup of extra-virgin olive oil over medium heat for 8-10 minutes until they soften and release their flavors.

2-Next, add 1 tablespoon of minced garlic and cook for another minute to build a rich, aromatic base for your sauce.

3-Meanwhile, cook 1 pound of long pasta like spaghetti in boiling salted water until al dente, then reserve ½ cup of pasta water before draining.

4-Stir in 1 cup of heavy cream, 20 basil leaves, 1 teaspoon of sea salt, ½ teaspoon of freshly cracked black pepper, and ¾ cup of grated Parmesan cheese into the zucchini mixture. Let it simmer for about 5 minutes until the sauce thickens nicely.

5-Add the reserved pasta water and blend the sauce until it’s mostly smooth using an immersion or high-speed blender, then toss the cooked pasta with the sauce right away.

6-Finally, top with extra Parmesan and pepper, and serve immediately for the best taste and texture.