Bring a pot of water to boil over high heat. Add salt. Cook pasta according to package directions.

Meanwhile,mince the garlic. Rinse and finely dice the zucchini. Grate the cheese.

Melt 1 tbsp butter in a pan over medium heat. Add the garlic and chili flakes, cook for 20-40 seconds, then add the diced zucchini. Cook stirring often for 5-7 minutes, until the veggies are tender when stabbed with a fork.

Drain the cooked fettuccini and add to the pan, along with the rest of the butter, the milk, the lemon juice, and most of the cheese. Toss to get everything mixed. Add salt and lots of pepper, to taste. Serve, topping with the reserved cheese and finely chopped basil.