Boil the pasta in salted water according to package instructions until al dente, about 8–10 minutes, then reserve 1 cup of pasta water before draining.

Heat olive oil in a medium skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.

Add spiralized zucchini to the skillet with garlic and cook for 2–3 minutes until just tender.

Pour heavy cream into the skillet, add lemon zest and juice, and simmer for about 2 minutes.

Stir in grated Parmesan cheese until melted completely into the sauce.

Add the drained pasta, tossing to coat with the sauce, adding reserved pasta water if needed for consistency.

Season with salt and freshly cracked black pepper. Mix in chopped parsley.

Plate the pasta and garnish with extra Parmesan and a sprinkle of cracked pepper, serving with lemon wedges on the side.