400g short dried pasta

3 tbsp extra virgin olive oil

1/2 brown onion, finely chopped 

2 garlic cloves, finely sliced 

3 medium zucchini, finely sliced 

¼ + 2 tbsp parmesan cheese, grated

Juice of half a lemon

Salt and pepper, to taste 

Fresh basil, to garnish

1. Bring a pot of salted water to boil and cook pasta until al dente. Heat olive oil in a pan over medium heat. Once hot, add onion and zucchini, then sauté for 5 minutes. Next, add the garlic and season with salt and pepper. Reduce heat to low-medium and continue sautéing until soft and tender; approximately another 10 minutes.

2. Using tongs, transfer 3/4 of the zucchini mixture to a blender along with the grated cheese, lemon juice, another pinch of salt and pepper and 1/4 cup pasta cooking water. Pulse until creamy, then return to the pan over low-medium heat. Add the al dente pasta along with another 1/4 cup of pasta cooking water and stir until the sauce becomes silky and begins to coat the pasta. Add more pasta water as needed to loosen the sauce. 

3. Divide between plates and garnish with basil leaves.