Creating this dish is as enjoyable as savoring it. Follow these steps to bring a taste of my grandma’s kitchen to yours:

1. Start by bringing a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the rest.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
3. Add the zucchini ribbons to the skillet and cook for about 3-4 minutes, until just tender. This step always reminds me of the aroma that filled my grandma’s kitchen when she cooked with fresh vegetables.
4. Add the cooked pasta to the skillet with the zucchini. Toss to combine, adding the reserved pasta water a little at a time until the sauce reaches your desired consistency.
5. Stir in the lemon juice, lemon zest, and grated Parmesan cheese. Season with salt, pepper, and optional red pepper flakes to taste.
6. Continue to cook for another 2 minutes, allowing the flavors to meld together. Top with fresh basil or parsley before serving.

If you’re looking for a bit more indulgence, sometimes I add a touch more Parmesan. My grandma always said, “You can never have too much cheese,” and I tend to agree.