Whole Wheat Pasta with Creamy Zucchini Sauce

Fill a large pot with plenty of water, salt it, and bring it to a boil. Once the water boils, add the whole wheat pasta and cook according to package directions (approx. 17–18 minutes) until al dente.

Meanwhile, prepare the zucchini sauce: Peel and finely chop the onion and garlic. Cut the zucchini into small cubes. Heat the olive oil in a large pan over medium heat. Sauté the onion, garlic, and zucchini cubes for approx. 4–5 minutes. Pour in 200 ml of water, season with salt and pepper, and simmer for another 7–8 minutes until the zucchini is soft.

Drain the cooked pasta. Finely grate the Parmesan. Transfer the soft-cooked zucchini mixture to a tall container. Add cream, grated Parmesan, and fresh basil, and blend everything finely with an immersion blender. Return the sauce to the pan, fold in the pasta, and mix everything well. Season with salt and pepper to taste.