• Heat the olive oil in a large skillet over medium-low heat. Add the zucchini, garlic, salt and pepper. Stir to combine. Cook, stirring often, until the zucchini cook down and sort of melt into the pan, about 20 to 30 minutes. Stir in the red pepper flakes. The zucchini should be soft and slightly golden in color.
• While the zucchini is cooking, bring a pot of salted water to a boil and cook the pasta according to the directions. You can also make the lemon dressing at this time too.
• To toast the pine nuts, place them in a skillet over medium-low heat. Cook, shaking and stirring the whole time, until golden and fragrant. This will take around 6 to 8 minutes!
• To assemble the dish, toss the zucchini and the pasta together. Add some of the dressing (about half) and toss well until fully mixed. Stir in the pine nuts and shaved parmesan. Taste and season more if needed or add more dressing.
• Serve! This stays great in the fridge for two or three days.

lemon vinaigrette

• Whisk together the lemon juice, vinegar, honey, dijon, garlic, basil, shallots and a big pinch of salt and pepper. Stream in the olive oil while whisking until the dressing is emulsified. This stays great in the fridge for a few days and you can make it ahead of time!