Gather, wash, and chop all your ingredients. In a medium pot over medium high heat, boil the zucchini, garlic, salt, and water together. Lower the heat and cook for 15 minutes until the zucchini is tender. Then pour everything from the pot into your blender, add the basil and olive oil, and blend together until smooth.
Fill a large pot with water and bring it to a boil over high heat. Add salt as desired – I put in a small handful – then add the pasta, bell peppers, and brussels sprouts. Cook for 10 minutes (or 2 minutes less than package directions), then add the greens and cook for 2 more minutes. Drain the pasta and veggies in a colander and return them to the pot.
Pour the blended zucchini sauce over the pasta and give it a good mix. Serve hot. It’s delicious as is, but some of us like to sprinkle nutritional yeast over top for a cheesy flavor. Enjoy! The extra leftovers also freeze well for reheating another day.