Pasta med rå zucchinisås

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1. 1
   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.
2. 2
   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.
3. 3
   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.
4. 4
   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.
5. 5
   Divide pasta among shallow bowls and top with basil leaves and more Parmesan.