Zubereitung

1. 1

   Cook the linguine in generously salted water until al dente. Scoop out a big cup of pasta water before draining and set it aside.

2. 2

   Meanwhile shave the zucchini into wide, thin ribbons with a vegetable peeler and slice the garlic thinly.

3. 3

   Warm the olive oil in a large skillet, gently sizzle the garlic and chili flakes, then add the zucchini ribbons and toss until they just begin to soften.

4. 4

   Add the pasta, lemon zest, lemon juice and a good splash of the reserved pasta water to the skillet. Rain in the parmesan and toss until a silky sauce coats every strand.

5. 5

   Season with salt and pepper and serve topped with torn basil leaves.