Cook the Pasta:

• Cook the pasta according to the package instructions in salted water until al dente. Once cooked, drain the pasta, reserving about 1/2 cup of the pasta water for later.

Prepare the Courgette:

• While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sliced courgette and cook for 5-6 minutes, stirring occasionally, until the courgette is tender but still holds some shape. Add the minced garlic and cook for another 1-2 minutes until fragrant.

Make the Creamy Sauce:

• Reduce the heat to low and pour in the heavy cream, stirring to combine. Let the cream simmer for 2-3 minutes, allowing it to thicken slightly.
• Add the Parmesan cheese, stirring until it melts into the sauce. If the sauce is too thick, add a splash of the reserved pasta water or broth to reach your desired consistency.

Combine Pasta and Sauce:

• Add the cooked pasta to the skillet with the creamy courgette sauce. Toss everything together to coat the pasta evenly in the sauce. Add lemon juice if using, and season with salt and pepper to taste.

Serve:

• Divide the creamy courgette pasta among plates and garnish with extra Parmesan cheese and fresh herbs like basil or parsley.