Bring a large pot of salted water to a rolling boil. Add the linguine and cook according to package directions until al dente. Before draining, reserve about 1 cup of pasta water.

While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the sliced zucchini and cook, stirring occasionally, until tender-crisp and lightly browned, about 5-7 minutes. Season lightly with salt and pepper.

Reduce heat to medium. Add the minced garlic and red pepper flakes to the skillet with the zucchini. Sauté for 1 minute until fragrant, being careful not to burn the garlic.

Stir in the lemon zest and lemon juice. Pour in the vegetable broth (or 1/2 cup of the reserved pasta water). Bring to a gentle simmer and cook for 2-3 minutes, allowing the sauce to reduce slightly.

Drain the cooked pasta and add it directly to the skillet with the zucchini and sauce. Add the ricotta cheese and grated Parmesan. Toss everything together vigorously using tongs, adding a splash more pasta water or broth if the sauce seems too dry, until the pasta is well-coated and creamy.

Taste and adjust seasoning with salt and freshly ground black pepper as needed. If you like a more lemony kick, add a tiny bit more fresh lemon juice.

Serve immediately, garnished with fresh chopped parsley or basil, a drizzle of fresh olive oil, and extra grated Parmesan cheese.