1/2 lb fettuccine noodles, 4 tablespoons butter, 4 garlic cloves-finely chopped, 1/2 teaspoon chili flakes, 2 small zucchini-finely diced, 1 lemon, zested 1/4 cup cream 1/2 cup Romano or Parmesan, grated Salt and pepper Basil, finely chopped (optional)

1. Bring a pot of water to boil over high heat. Salt the water liberally. 2. Cook the pasta according to the package directions. Meanwhile, melt a tablespoon of butter in a pan on medium heat. 3. Add the garlic and chili flakes. Let them sizzle for 30 seconds to a minute, then add the zucchini. 4. Stir the vegetables to coat them. Cook for 5 to 7 minutes, stirring occasionally, until some of the water has cooked off and the veggies are tender when poked with a fork. 5. Add the lemon zest. Stir! Drain the cooked fettuccine and add it to the zucchini pan along with the rest of the butter, cream and most of the cheese. 6. Toss the fettuccine around the pan to get everything mixed. Add salt to taste and lots of freshly ground pepper. 7. Top with a bit more cheese and serve immediately.