1: Put the pasta on to cook.
2: Fry sliced courgettes until caramelised, then set aside on paper towel.
3: In the same pan, fry diced shallots for 3-5 minutes.
4: Add minced garlic and fry for another minute.
5: Pour in the white wine and let it bubble briefly.
6: Add in the drained pasta and courgettes.
7: Mix in grated parmesan and butter, adding saved pasta water to loosen.
8: Add more butter and parmesan to create a silky sauce.
9: Stir through lemon juice.
10: Serve with lemon zest and black pepper on top.
