The only difficult part is cutting the zucchini. (Most of this is very lazy!)
8 ounces dried pasta
3-4 medium zucchini washed
2 Tbsp extra virgin olive oil
6-8 medium cloves of garlic grated
1/2 tsp fine grain sea salt
1 1/2 cups grated parmesan cheese
1 cup basil, thinly sliced
toasted almond slices
1. Bring a large of water to boil. Salt the water and boil the pasta as the instructions prescribe. Drain, reserving some pasta water, and set this aside.
2. During this time, slice the zucchini in half lengthwise and use a spoon to remove most of the seeds. Cut into 1/4 inch pieces. Heat the oil in a large pan over medium heat. Add the garlic and cook until fragrant, about a minute. Stir in the chopped zucchini and 1 1/3 cups water, cover, and sinner until the zucchini absorbs most of the water and soften, roughly 8 to 10 minutes. Remove from heat, and carefully, with a fork or a potato masher, smash the zucchini until creamy.
3. Transfer the zucchini to a large serving bow. Add most of the cheese, most of the basil, and lots of pepper. Stir in the pasta, and a splash of the pasta water if you wan to thin it out. Taste, and add salt as needed. Finish it by topping it off with lots of toasted almonds, and the remaining cheese and basil.