Boil the pasta

• Bring a large pot of water to a boil and season generously with salt.
• Cook the pasta until al dente.

Sauté the vegetables

• Heat a drizzle of macadamia oil in a large pan over medium heat.
• Add the minced garlic and cook until fragrant.
• Add the sliced zucchini and cook until lightly golden.
• Add the halved cherry tomatoes and cook until they start to burst.

Bring it together

• Add the drained pasta to the pan with a splash of pasta water.
• Toss with the lemon zest, lemon juice and a drizzle of macadamia oil.
• Stir through the grated parmesan until the sauce turns glossy.
• Season with salt and black pepper.

Serve

• Plate the pasta and finish with torn basil leaves and an extra drizzle of macadamia oil.