Cook the pasta according to the package instructions until al dente. Meanwhile, slice the zucchini into thin rounds, then into smaller pieces.
In a large pan, melt the butter with a drizzle of olive oil. Add the zucchini and cook over medium heat for a few minutes, until lightly golden.
Add the garlic and chili pepper and cook for another minute, allowing the aromas to develop.
Deglaze with white wine or stock and let the sauce simmer gently for a few minutes, until slightly reduced.
Drain the pasta and add it directly to the pan. Stir in another small piece of butter and a splash of freshly squeezed lemon juice. Toss gently until the linguine is coated in the creamy, fragrant sauce.
Serve immediately, topped with lemon zest and freshly grated Parmesan.
Enjoy!
