Boil a large pot of salted water for the pasta.

Cut the zucchini into small pieces and sauté in a frying pan over medium-high heat with 1 teaspoon of olive oil for about 5 minutes until lightly browned.

In a blender, combine basil, leafy greens, lemon zest and juice, sea salt, black pepper, and optional hot pepper flakes, and blend until smooth.

Once the pasta water reaches a rolling boil, add the pasta and cook according to package instructions until al dente.

Combine the sautéed zucchini with the blended basil mixture in the blender and blend until cohesive, adding the remaining olive oil gradually.

After cooking the pasta, reserve some cooking water, then drain the pasta and return it to the pot with the reserved water and the sauce. Stir to coat thoroughly.

Serve immediately for the freshest taste.