Garnish with the cheese.
To the pot of cooked pasta, add the cooked zucchini, crème fraîche, and the juice of lemon wedges. Stir to combine. Taste, then season with salt and pepper if desired.
Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.
Add the pasta to the pot of boiling water and cook, uncovered.
Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high.
Transfer to a plate; cover with foil to keep warm.
Cook, stirring frequently, 2 to 3 minutes, or until thoroughly combined and the zucchini is softened.
Add the chopped garlic and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper.
Add the sliced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned.
In a medium pan (nonstick, if you have one), heat olive oil on medium-high until hot.
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