Penne with Zucchini-Parmesan Sauce

Ingredients

• 1 cup basil leaves packed
• 0.5 teaspoon pepper black freshly ground
• 4  garlic cloves chopped
• 0.3 cup heavy whipping cream 
• 1.8 teaspoons kosher salt divided
• 4 teaspoons olive oil extra-virgin divided
• 2 ounces parmigiano-reggiano cheese divided shaved
• 8 ounces penne pasta uncooked
• 2 tablespoons pinenuts toasted
• 2 cups vidalia sweet chopped ( 1 large)
• 6 quarts water 
• 0.8 pound zucchini ()

Equipment

• food processor
• bowl
• frying pan
• sieve
• dutch oven

Directions

1. Heat 2 teaspoons oil in a large skillet over medium-high heat.
2. Add zucchini to pan; saut 5 minutes or until tender and golden.
3. Remove from pan; cool.
4. Place 1/4 cup cooked zucchini, basil, 1/4 cup cheese, pine nuts, and garlic in a food processor; process until finely chopped. (Keep mixture in processor.)
5. Heat remaining 2 teaspoons oil in a large skillet over medium-high heat.
6. Add onion to pan; saut 10 minutes or until golden. Return remaining cooked zucchini to pan.
7. Remove from heat.
8. Combine 6 quarts water and 1 teaspoon kosher salt in a large Dutch oven, and bring to a boil. Cook pasta in boiling water according to package directions.
9. Drain in a sieve over a bowl, reserving 1/3 cup cooking liquid.
10. Add pasta to vegetables.
11. With processor on, add reserved liquid to basil mixture; process until smooth.
12. Add basil mixture to pasta.
13. Add cream, remaining salt, and pepper; stir. Top with remaining cheese.