Creamy Zucchini Pasta

Steps

1. Chop the zucchini into strips, then chop them further into cubes, aiming for a size similar to your pasta.
2. Heat olive oil in a pan and add the chopped onion. Sauté until softened.
3. Add fresh basil to the pan with the onions and olive oil, mixing it together to infuse the oil with flavor.
4. Add the zucchini pieces to the pan and mix them well.
5. Sauté the mixture for a few minutes, seasoning with salt and pepper.
6. Once the zucchini starts to soften, add 4 1/2 cups of water. Bring the mixture to a simmer and let it cook until the zucchini softens slightly.
7. Remove half of the cooked zucchini from the pan and transfer it into a pitcher with some of the cooking liquid.
8. Use an immersion blender (or a wooden spoon) to blend the zucchini and liquid in the pitcher until smooth, creating the creamy base.
9. Return the blended mixture to the pan. Add the pasta directly to the pan.
10. Let the pasta cook in the sauce for about 10 minutes, stirring occasionally. If needed, add more water to maintain a good amount of liquid in the pan.
11. Once the pasta is cooked through and has absorbed most of the liquid, turn off the heat.
12. Add Parmesano Reano cheese to the pan. Mix well until the cheese melts and creates a creamy sauce that coats all the pasta.
13. Toss the pasta thoroughly to ensure the cheese blends in completely.