Spaghetti with zucchini and lemon

Ingredients:

• 450 g spaghetti
• 4 tablespoons unsalted butter
• 1 large zucchini, cut into thin long noodles
• 1 tbsp grated lemon zest + 3 tbsp freshly squeezed lemon juice and lemon wedges for serving
• 1 tsp crushed red pepper flakes + extra for serving
• 1 cup grated Parmesan cheese + extra for serving

Preparation:

1. In a large saucepan, bring water to a boil and add salt. Cook the spaghetti according to package directions; drain, reserving 1 cup of the cooking water.
2. In a large skillet, melt the butter over medium-high heat. Add the zucchini noodles, lemon zest, red pepper flakes, and 1 teaspoon salt. Cook, stirring gently with tongs, until the zucchini is crisp-tender, about 2 minutes. Add the spaghetti and reserved cooking water and toss. Stir in the lemon juice and Parmesan cheese. Season with salt to taste.
3. Transfer the spaghetti to a serving bowl. Sprinkle with Parmesan and red pepper flakes and serve with lemon wedges.