Cook the pasta in salted water until al dente. Reserve 1/2 C. pasta water and then drain.
Saute garlic in olive oil and butter over medium heat until fragrant (about 1 minute)
Add shredded zucchini and a pinch of salt. Cook 3-4 minutes until soft but not mushy.
Add lemon juice and zest and a splash of water. Stir well.
Toss in pasta, parmesan and a little more pasta water if necessary to thin the sauce.
Season with salt, pepper, and optional red pepper flakes.
Serve topped with additional parmesan and fresh basil and a scoop of ricotta.
