Spaghetti alla Nerano

Cook Pete's Spaghetti until al dente in salted boiling water. Reserve some pasta water before draining.

Julienne the zucchini into thin strips.

Sauté garlic and zucchini in olive oil until softened.

Season with red pepper flakes, salt, and black pepper.

Toss pasta with zucchini mixture. Add pasta water if needed for moisture.

Stir in grated parmesan cheese.

Garnish with torn fresh basil leaves.