Start by bringing a large pot of salted water to a rolling boil over high heat. Add your chosen long pasta, like spaghetti, and cook for 8-10 minutes until al dente. Reserve about 1 cup of the starchy pasta water, then drain the pasta.

In a large skillet, drizzle 2 tablespoons of olive oil and heat it over medium heat. Add 3-4 cloves of minced garlic and sauté for about 1 minute until fragrant.

Introduce the spiralized zucchini to the skillet, sautéing for 2-3 minutes until tender but still crisp.

Pour in 1 cup of heavy cream and add the zest and juice of 1 lemon. Simmer for 2-3 minutes to meld flavors.

Sprinkle in ½ cup of grated Parmesan cheese and stir until it melts into the sauce.

Add the drained pasta to the skillet and toss everything together until well-coated in the creamy sauce, adding reserved pasta water if needed.

Season with salt and pepper to taste and fold in chopped parsley before serving.

Serve immediately while warm, garnishing with additional Parmesan and lemon wedges.