It's as simple as this: place a clean dishtowel in a colander or strainer set over a bowl. Add the grated or spiralized zucchini and let it sit until ready to use.
Cook pasta according to package directions, aiming for al dente. Set aside 3/4 cup of cooking water, drain the pasta, and return it to the pot.
In a large skillet, heat olive oil on medium-low heat. Add garlic and cook, stirring often, until it turns light golden brown, 4 to 6 minutes.
Immediately remove from heat and stir in lemon zest, lemon juice, Parmesan cheese, 1/4 cup reserved pasta water, 1/2 teaspoon salt, and ground black pepper into the skillet.
Add pasta, increase heat to medium-high, and cook, tossing until the sauce coats the noodles, adding additional reserved pasta water as needed.
Get ready for a burst of flavors and colors! Toss the pasta with the grated zucchini. Taste and adjust for salt and pepper.
Then, divide this vibrant mix among bowls and serve, topped with fresh microgreens, shaved pieces of Parmesan, and additional lemon zest if desired. I also like to add halved grilled lemons to each bowl. Squeeze the lemon and mix it with the pasta before enjoying the dish.
