Zucchini Pasta for 2

Start the pasta, while you do the rest.

Dice the zucchini. Chop onions and garlic, and halve the tomatoes.

Heat some olive oil in a skillet. Fry the zucchini, over fairly high heat, so that it browns a bit. Don't let it cook too long, it should retain some bite. Remove to a plate with some paper towels, and let it drain off a little.

Heat more olive oil, and fry onions and garlic on medium heat until softened. Add the cherry tomatoes, and the white wine. Let it reduce for a few minutes. Add the cream, and the zucchini.

Season with lots of salt and black pepper. Drain the pasta, but save some of the water. Add the pasta to the sauce, and if it looks dryish, add some of the pasta water. Finish with shredded basil and grated Parmesan.