Bring a large pot of salted water to a rolling boil. Add your pasta and cook according to package directions until al dente. Reserve about 200ml of the starchy pasta water before draining—it’s liquid gold for the sauce.

While the pasta cooks, heat the olive oil and butter in a large frying pan over medium heat. When the butter starts to foam and you hear a gentle sizzle, add the minced garlic. Cook for 30 seconds until fragrant—you’ll smell that sweet, nutty aroma immediately.

Add the spiralised courgettes to the pan. Toss them with tongs for 2-3 minutes. They should soften slightly but still hold their shape—look for a bright green colour and a slight sheen from the oil. Don’t let them go mushy.

Pour in the lemon juice and zest, then add the stock. Stir everything together and let it bubble for 1 minute. You’ll see the liquid reduce slightly and thicken—the smell of lemon and garlic will fill your kitchen.

Add the drained pasta directly into the frying pan with the courgette mixture. Sprinkle over the Parmesan cheese and toss everything vigorously with tongs. If the sauce seems too thick, add a splash of the reserved pasta water—it should coat each strand of pasta in a glossy, creamy layer.

Taste and adjust seasoning with salt and pepper. Tear the fresh basil leaves over the top and toss once more. Serve immediately while the pasta is still steaming.