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Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Just before draining, remove 1 cup of the pasta cooking water. Drain the pasta.
In a blender, combine the avocado, egg, basil, and a pinch each of salt and pepper. With the blender running, stream in about ½ cup of the pasta cooking water and pulse until smooth and creamy.
Heat a large skillet over medium high heat and cook the bacon until crisp. Add the pasta, zucchini, thyme, and crushed red pepper flakes, to the skillet. Cook 5 minutes or until warmed though. Add the avocado sauce and parmesan, tossing well to combine. Continue to cook another 3-5 minutes, adding pasta water to thin the sauce as needed. Season with salt and pepper. Remove from the heat and stir in a handful of fresh herbs.
Divide the pasta among plates and top with parmesan and basil. Enjoy!