Pasta With No-Cook Zucchini Sauce

Trim 2 lb. zucchini and/or yellow squash (about 4 large), then cut in half lengthwise. Very thinly slice each half into ⅛"-thick half-moons and place in a large bowl (you should have about 7 cups). Add 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt and massage into squash. (It’s okay if some of the squash break down slightly.) Transfer zucchini to a colander and set over same bowl; let sit at room temperature 30 minutes.

Firmly squeeze zucchini with your hands to remove any excess liquid; discard liquid in bowl. Place zucchini in empty bowl and add 7 garlic cloves, finely grated, ½ cup (lightly packed) coarsely chopped basil, ½ cup extra-virgin olive oil, 2 Tbsp. finely grated lemon zest, ¼ cup fresh lemon juice, 2 tsp. crushed red pepper flakes, 1 tsp. freshly ground pepper, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Toss to combine and let sit at room temperature at least 15 minutes and up to 1 hour.

Meanwhile, cook 1 lb. dried cameroni or other small tubular pasta in a large pot of boiling heavily salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid. Shake pasta to remove excess water and place back into hot pot.

Immediately add 6 oz. cream cheese, cut into ½" pieces, and 4 Tbsp. unsalted butter, cut into ½" pieces, to pasta and vigorously stir until cream cheese and butter are melted. Add zucchini mixture, including any liquid in the bottom of the bowl, and 4 oz. Parmesan, finely grated, and toss to combine. Continue tossing, adding reserved pasta water a tablespoon at a time, until cheese is melted and sauce is smooth and creamy. Taste and season with more salt if needed.

Divide pasta among shallow bowls and top with basil leaves and more Parmesan.