50 g (2 oz) Parmesan-style cheese, grated, to serve (optional)
Cook the pasta in a large saucepan of lightly salted boiling water for 4–5 minutes, or according to packet instructions, until al dente.
Meanwhile, place the courgettes in the middle of a clean tea towel, bring up the edges and twist the courgettes in the tea towel over a sink to squeeze out the excess moisture.
Heat the oil in a nonstick frying pan with the chilli and garlic, and cook gently for 1 minute, until the oil is fragrant. Increase the heat slightly and add the courgettes. Cook gently for 5–6 minutes, until soft and golden.
Drain the pasta and stir in the courgette mixture, lemon juice and parsley, if using. Season to taste with salt and pepper, and serve immediately with the cheese, if using.