Cooking in our household was always a communal affair, filled with laughter and shared stories. Here’s how you can recreate that environment with this recipe:

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, about 8-10 minutes. Reserve 1/2 cup of the pasta water, then drain the pasta.
2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
3. Add the spiralized zucchini to the skillet and cook for 3-4 minutes, until just tender. I remember my mom saying, “Sofia, always keep an eye on the color; it should remain vibrant and green.”
4. Stir in the lemon zest and juice, allowing the flavors to meld beautifully.
5. Add the cooked pasta to the skillet along with the reserved pasta water. Toss everything together, ensuring the pasta is well-coated with the sauce.
6. Remove from heat and stir in the grated Parmesan cheese. Season with salt, pepper, and crushed red pepper flakes if using.
7. Finally, sprinkle with fresh basil before serving, a touch that brings back memories of my grandmother’s herb garden.