Put the water on to boil. Add some olive oil to a sauté pan and turn the heat to medium-low. Slice the clove of garlic and the zucchini and add it to the pan. Add just a splash of white wine and stir as needed. After a few minutes add cream, more or less depending on how creamy you want it.
When the water has come to a boil, add salt and a little less than 1/2 lb. of pasta to the water and return to a boil. Stir occasionally. When the pasta still has about two minutes left, transfer it to the pot with the cream and zucchini, but save the pasta water! Add pasta water as needed and stir frequently until the pasta is cooked al dente.
Top with parmesan, fresh parsley, and fresh ground pepper.
I’ve been having trouble with the camera lately, so sorry about the blurry photos. Andrew has a manual camera and I really need to take some time to read about how to adjust the settings. I messed with them a bunch this time, but every single photo came out blurry.