Boil the Pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package instructions until al dente, typically 8-10 minutes. Reserve 1 cup of cooking water before draining.

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

Cook the Zucchini: Add spiralized zucchini to the skillet and sauté for 2-3 minutes until tender but crisp.

Make the Cream Sauce: Pour in heavy cream, add lemon zest and juice, and simmer for 2-3 minutes.

Incorporate the Cheese: Stir grated Parmesan into the sauce until melted. Adjust thickness with reserved pasta water if necessary.

Combine with Pasta: Add drained pasta to the skillet, tossing gently with the sauce and zucchini.

Season and Garnish: Season with salt and pepper, then stir in parsley. Serve warm with additional Parmesan and lemon wedges.