In a large pot of salted water, cook pasta according to package directions for al dente. In the last minute of cooking time, reserve 1/2 cup of pasta cooking water and then drop the ribbons of zucchini into the water; stir. Drain and return pasta and zucchini to pot.
Meanwhile, in a medium bowl, mix ricotta, Parmesan, zest, juice, oil and season with salt and pepper to taste.
Add the ricotta and half the reserved water to the pasta. Stir well to evenly coat the pasta in the sauce, add more cooking water as needed, you want a smooth and creamy texture. Using your zester, shave the fresh garlic into the warm pasta and stir in the red pepper flakes.
Serve with some fresh basil, extra Parmesan and a drizzle of olive oil.
