Pasta with Zucchini Pesto

Notice how I cook in trends? For a while it's ham, then it's rice, then it's pasta...Really, it's just because I look at a recipe and then see some right next to it that look good, so I mark them and while they're fresh in my mind, I come back to them.
 
Anyhoo, my husband asked for spaghetti one night, so I started looking through the pasta section of Fannie Farmer. This recipe was perfect because it uses a lot of zucchini, and I'm drowning in the stuff, and cream cheese, which I just made. Since I'm all proud of my cream cheese, of course I'm looking for ways to use it! Unfortunately, I didn't have fresh basil for this. Fannie Farmer doesn't call it pesto, she just calls it 'pasta with zucchini,' but from the strong basil flavor, even using dried basil, I would call it a pesto even though it is technically just basil sauce.
 

Cooking in pan.

For this, I used:
1/2-3/4 lb. whole wheat spaghetti
3 tbsp. olive oil
2 cloves garlic, minced
4 c. grated zucchini
4 oz. cream cheese
1/2 c. whole milk
1/2 c. fresh basil (or about 1/4 c. dried)
salt & pepper to taste

Put your pasta on to cook and make the sauce as follows:

• Put olive oil in sauce pan or skillet and heat, then add garlic and cook for about 1 minute on medium heat.
• Add zucchini and cook another 3-5 minutes.
• Add milk and cream cheese and cook until cream cheese melts and sauce bubbles.
• Stir in salt & pepper & basil.
• Drain pasta and toss or top with sauce.

 This was pretty tasty. If I made it again, I'd have to have fresh basil, though. And the sauce was a bit thin, so I think I'd like it better if it had more milk and was a creamier sauce. But otherwise, it was tasty and super quick and easy. A good vegetarian meal.