Begin by boiling a large pot of water for your pasta. Salt water and cook pasta for desired time.

In a separate skillet, saute garlic and red pepper in olive oil for a few minutes until it starts to golden.

Add sliced zucchini and season with salt and pepper. Saute for another few minutes until the zucchini begin to color. The thinner they are, the faster it will cook.

When the pasta is done cooking, reserve about a ½c of pasta water (if need for a thinner consistency). Drain pasta and add directly to the skillet as well as the mascapone+lemon zest and fresh Parmesan. Turn heat off and toss to combine.