In a saucepan, melt butter and add onion and garlic, sauté for 3 minutes. Add the zucchini and cook for 8 minutes over low heat, pour in the wine and let the alcohol evaporate for 5 minutes on low heat.
Add basil, cream, salt, and pepper, let it sit for a few more minutes, then turn off the heat and set aside.
In a large pot, bring water to a boil with salt and when it starts boiling, add the pasta and cook until al dente, drain and return to the pot, add the sauce and a bit of Parmesan cheese, stir gently.
Serve on a platter and sprinkle with Parmesan cheese and garnish with a few basil leaves. Serve immediately.
Garnish with chopped parsley.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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