Bring a large pot of salted water to a rolling boil. You’ll know it’s ready when the bubbles are vigorous and the steam hits your face. Add the pasta and cook according to package directions until al dente — usually about 10 to 12 minutes. While that bubbles away, get on with the sauce.

Prep the courgettes. Trim the ends, then slice them into half-moons about half a centimetre thick. I like to cut them lengthways first, then crossways, so they’re all a similar size. You should see a pale green ring with a soft white centre on each piece.

Heat the olive oil in a large frying pan over medium-high heat. When the oil shimmers and a piece of courgette sizzles on contact, add the sliced courgettes in a single layer. Don’t overcrowd the pan — cook in two batches if needed. Let them sit undisturbed for 3 to 4 minutes until the undersides are golden brown and slightly charred. You’ll smell that lovely toasted, nutty aroma.

Flip the courgettes and cook for another 2 to 3 minutes until both sides are tender and speckled with brown. Add the sliced garlic and chilli flakes if using, then stir for about 30 seconds until the garlic is fragrant but not burnt — it should smell sweet, not acrid.

Reduce the heat to low. Spoon the ricotta into the pan along with the lemon zest and a generous grind of black pepper. Stir gently until the ricotta warms through and softens into a creamy sauce. You’ll see it turn from a stiff white block into a smooth, pale yellow coating on the courgettes.

Drain the pasta, but reserve at least 120ml of the starchy cooking water. Add the hot pasta directly to the pan with the courgette-ricotta mixture. Toss everything together with tongs, adding a splash of the reserved water to loosen the sauce. The pasta should look glossy and each piece should be lightly coated — you’ll hear a gentle hiss as the hot pasta hits the pan.

Remove the pan from the heat and stir through the Parmesan and lemon juice. Taste and adjust seasoning with salt if needed — the Parmesan is salty, so go easy. Tear the basil leaves over the top just before serving so they stay bright green and fresh.