Cook the pasta according to the packet instructions.
2 cups gemelli pasta
In a frying pan, heat the butter over a gentle heat. Add the garlic and the lemon zest and let sizzle in the pan for a few seconds. Add the zucchini to the pan and quickly toss in the butter - you don't want to overcook it!
1 tablespoon butter, 1 garlic clove, 1 lemon, 1 medium zucchini
Stir in the mascarpone, parmesan, lemon juice and basil until combined.
½ cup mascarpone, ½ cup parmesan, ½ cup basil leaves, 1 ½ tablespoons lemon juice
Drain the pasta, reserving ¼ cup of the cooking water. Tip the drained pasta into the sauce and toss to coat. Add as much of the reserved pasta water as desired until the pasta is well-coated and saucy. Season with salt and pepper.
½ teaspoon kosher salt, ¼ cup reserved pasta cooking water, ¼ teaspoon freshly ground black pepper
If liked, toast some breadcrumbs in butter (½ tablespoon butter to ¼ cup breadcrumbs) and sprinkle over the top of the pasta. Finish with shaved parmesan.
¼ cup toasted breadcrumbs, 2 tablespoons shaved parmesan