1: Using a large pot of lightly salted water, bring to a boil. Add the eggs noodles and cook for 8 to 10 minutes or until al dente; drain. Heat 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.
2: Pour the canna-milk into the skillet, and stir in cream cheese until melted completely. Mix in basil. Season with salt and pepper, and sprinkle with Parmesan cheese. Serve over the cooked pasta.