Reserve 1 cup of the cooking water, drain the pasta, and return it to the pot.
Meanwhile, heat the oil in a medium skillet over medium-high heat.
Add the zucchini, 12 teaspoon salt, and 14 teaspoon pepper.
Photo: John Kernick
Cook, stirring, until the zucchini is tender and any liquid has evaporated, about 5 minutes.
Stir in the garlic and cook 1 minute more.
Add all but 2 tablespoons of the cheese to the pasta.
Add the reserved cooking water, 34 teaspoon salt, and 14 teaspoon pepper.
Serve the pasta topped with the zucchini, lemon zest, and remaining 2 tablespoons cheese.
2,000 calories a day is used for general nutrition advice.
