1Using a large pot of lightly salted water , bring to a boil. Add theegg noodles and cook for 8 to 10 minutes or until al dente; drain.
2Heat the canna-oil in a skillet over medium heat. Stir in garlic, and cook 2 minutes. Mix in zucchini, and cook 10 minutes, until some of the moisture has evaporated.
3Pour the canna-milk into the skillet, and stir in cream cheese until melted completely.
4Mix in basil. Season with salt and pepper, and sprinkle with Parmesan cheese. Serve over the cooked pasta.