Begin by cooking the pasta according to the package instructions. Drain and set aside, reserving about 1/2 cup of the pasta water.

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.

Add the grated zucchini to the skillet, and cook for 5-7 minutes, stirring occasionally, until the zucchini is tender and has released some of its moisture.

Pour in the vegetable broth and heavy cream, stirring to combine. Bring the mixture to a gentle simmer.

Season the sauce with salt, black pepper, and red pepper flakes if using. Let it simmer for another 5 minutes, allowing it to thicken slightly.

Stir in the grated Parmesan cheese until melted and well-combined. If the sauce is too thick, add a little reserved pasta water to reach your desired consistency.

Add the cooked pasta to the skillet, tossing it in the creamy zucchini sauce until well coated.

Serve immediately, garnished with fresh basil leaves and additional Parmesan cheese, if desired.