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Heat olive oil and a good pinch of black pepper in a large pot or Dutch oven over medium heat. Add the onions and zucchini, season with salt and pepper, and cook for 5-7 minutes until they’ve just begun to soften.
Reduce the heat to medium-low, and mix in the garlic. Add your vegetable broth and pasta, and mix together. Bring to a boil, reduce to a simmer, and then cover and cook for around 10-15 minutes or until pasta is just tender but al dente, stirring occasionally. Every pasta is different, so start checking around 10 minutes. You may need longer than 15 minutes depending on your pasta type. Don’t let all the broth cook off completely — you’ll want some liquid remaining when you mix in the rest of your ingredients.
When pasta is ready, mix in the chopped preserved lemon. Remove from heat, and then mix in the Pecorino Romano and basil until a smooth, creamy sauce forms. Top with more black pepper, and serve immediately!