This is a fresh and zesty pasta without a weigh-you-down sauce, making it perfect for light lunches or supper.
Cook the pasta in boiling water for 1 minute less than the recommendation on the packet. Drain, reserving a little of the cooking water.
Meanwhile, heat the olive oil in a large frying pan or wok and fry the garlic and courgettes over a medium heat, turning regularly, for about 3 minutes until just starting to colour. Add the pasta to the courgettes together with 3-4 tablespoons of cooking water. Stir in the lemon zest and juice, both cheeses, the tomatoes, basil and pine nuts and toss to combine. Season with pepper and serve immediately.
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