In a large pan of boiling, salted water, cook the linguine to al-dente, roughly 10-12 minutes. Drain and keep aside one or two ladles of the salted cooking liquid. This liquid will be added to the sauce later.
Meanwhile heat the olive oil in a large, non stick frying pan. Add the courgette and garlic and saute over a medium heat for 5 minutes.
Once the pasta is cooked add the pasta into the pan, along with the grated lemon zest, lemon juice and shredded basil.
Toss together with 1 or 2 ladles of the reserved cooking liquid. The sauce should coat the pasta, but not run off it, so only add what you need.
Finally check the seasoning, adding a good crack of black pepper and salt to taste.
Serve immediately into warm bowls. Drizzle with some extra virgin olive oil, and some finely grated Parmesan cheese if you would like.
Please note that Parmesan cheese is not suitable for a vegetarian or vegan diet. Instead leave off entirely and enjoy the freshness of the vegetables. Or, substitute with a vegetarian/vegan alternative.