Set water to boil (add a pinch of salt before adding pasta) and cook pasta according to package instructions (12 minutes), drain and reserve until sauce is ready.
Meanwhile, chop all veggies, a full 4 cup pyrex glass measuring cup works well for the tomatoes.
In a large pan, large enough to toss pasta with sauce, heat olive oil, saute onion and zucchini, and seasoned with a pinch of salt and pepper, until starting to brown. Stir often.
Add tomato and garlic, season with ½ t salt and 8 grinds pepper. Let saute with the zucchini and onion a few more minutes.
Add basil and cream and simmer about 5 minutes until slightly thickened, stir often until pasta is ready.
Add drained pasta and Parmesan to the sauce and toss with tongs until well combined.
Serve with more Parmesan cheese.