• Bring a large pot of salted water to a boil. Add the pasta of your choosing and cook to al dente according to package instructions. Once cooked, drain the pasta, leaving a little bit of water in the pot. Set the pasta aside and keep warm.
• Chop the zucchini into large cubes. Finely mince or press the garlic. Stack the basil leaves, then give them a quick chop. Set aside.
• Heat a large sauté pan over medium-high heat and melt the butter. Into the melted butter, add the cubed zucchini and toss. Fry the zucchini for 7 to 10 minutes, until it's well browned and cooked. Season the zucchini when it's almost done with about a teaspoon of salt and freshly ground black pepper.
• Add the minced garlic, toss with the zucchini and cook for 30 seconds, then remove from heat.
• Drain the remaining water from the pasta and add it to the fried zucchini. Grate a cup or two of parmesan cheese over the hot pasta. Add the chopped basil and squeeze the lemon juice over the pasta. Season with salt and pepper to taste, then toss everything together and enjoy.

For Zesty Lemon Chicken (optional)

• Preheat the oven to 425F. Season the chicken breasts with salt and pepper, then fry in an oven-safe frying pan over medium-high heat until golden brown all over, about 8 minutes. Add the butter, chicken broth, minced garlic cloves, parsley, and lemon juice.
• Bring the sauce up to a simmer, then transfer the chicken into the oven to finish cooking, until the internal temperature reaches 165F, about 20 minutes. Turn the chicken over halfway through baking. Once done, allow the chicken to rest for 5 minutes before slicing and enjoying. Make sure to pour the sauce over the chicken when serving!