Grated Parmigiano Reggiano for topping, if desired
1Add water to a large pot, season with salt and bring to a boil.
2Wash the zucchini and trim the ends. Grate zucchini into large shreds and set aside.
3In a large pan, heat the oil and butter. Add the shallot and celery, sauté over medium heat, stirring, until the vegetables soften and begin to turn translucent. Add the minced garlic and continue cooking for another minute. Add the zucchini to the pan and sauté until the zucchini begins to soften and wilt.
4In the meantime, add the pasta to the boiling water and stir occasionally as the pasta cooks.
5Season the vegetables with salt and pepper. When the pasta is nearly al dente, add the lemon juice, 1/4 cup of the pasta cooking water, and the cheese to the pan with vegetables, stirring to melt the cheese. Stir in the parsley and basil, and let the mixture simmer gently for 5 seconds.
6Drain the pasta (reserve some of the cooking water in case it is needed). Add the pasta to the pan with the sauce and toss to coat it completely. Let the pasta cook in the pan for a minute. Add cooking water if needed. Top with grated Parmigiano Reggiano, if desired. Serve immediately.