Creamy zucchini pasta

 We had a bunch of zucchini from the two couple of weeks of the CSA this year.  I didn't want to cook the other zucchini pasta dish over the stove for 45 minutes in the middle of July so I found this one.  It dirtied, two pots, a strainer, and my blender so my dishwasher is full after making this.  Mister picky zucchini eater ate this without hesitation.  

I'm going to work on making this to use less pots maybe.  I think we will be making this again 

From Modern Proper

1/4 cup olive oil

3-4 cups chopped zucchini 

about a cup of finely chopped shallot 

as much crushed red pepper as you would like

3-4 finely diced garlic cloves

pasta water

salt

pepper

20 basil leaves 

1 cup heavy cream (don't skimp and try to use half and half)

1 pound cooked pasta 

3/4 cup grated parmesan cheese

In a large pot, heavy the oil over medium heat

Cook the zucchini and shallots for 8-10 minutes until softened

Add in your red pepper whenever you want in this step

Cook your pasta here too, depending on your shape and altitude about 8-13 minutes 

Add in the garlic and cook another minute 

Add in the salt, pepper, cream, pasta water, and basil and cook until slightly thickened

Transfer to a blender and process until smooth

Add the sauce and any reserved pasta water to thin it out 

Add in pasta and cheese

Season to taste