Gather the ingredients including pasta (such as spaghetti or fettuccine), zucchini (sliced), garlic (minced), onion (diced), vegetable broth (or chicken broth), heavy cream (or coconut cream for a dairy-free option), grated Parmesan cheese, olive oil, salt, and pepper.
Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, and sauté for a few minutes until softened and fragrant.
Add the sliced zucchini to the pot and continue to sauté for another 2-3 minutes until the zucchini begins to soften slightly.
Add the uncooked pasta to the pot, spreading it out evenly. Pour in enough vegetable broth to just cover the pasta. You may need to adjust the amount of broth depending on the size of your pot and the amount of pasta you're using.
Bring the broth to a simmer, then reduce the heat to low. Cover the pot and let the pasta cook, stirring occasionally to prevent sticking, for about 10-12 minutes, or until the pasta is al dente and most of the liquid has been absorbed.
Once the pasta is cooked, stir in the heavy cream (or coconut cream) and grated Parmesan cheese until well combined. Season with salt and pepper to taste.
Let the pasta simmer for another 2-3 minutes, stirring occasionally, until the sauce thickens slightly and coats the pasta evenly.
Remove the pot from the heat and let the pasta rest for a few minutes before serving. Garnish with additional Parmesan cheese and freshly chopped herbs if desired. Serve hot and enjoy!