Bring a pot of water to boil over high heat. Salt the water liberally.
Cook the Fettuccine (0.5 pound) according to the package directions.
Meanwhile, melt a teaspoon of the Butter (1/16 cup) Add the finely chopped Garlic (4 clove) and Crushed Red Pepper Flakes (1/2 teaspoon).
Let them sizzle for 30 seconds to a minute, then add the small finely diced Zucchini (2). Stir the vegetables to coat them. Cook for 5 to 7 minutes, stirring occasionally, until some of the water has cooked off and the veggies are tender when stabbed with a fork.
Add zest from zested Lemon (1) and stir!
Drain the cooked fettuccine and add it to the zucchini pan along with the rest of the Butter (3/16 cup), Cream (1/4 cup) and most of the grated Romano Cheese (1/2 cup). Toss the fettuccine around the pan to get everything mixed. Add Salt and Pepper (to taste).
Top with a bit more cheese and serve immediately. Garnish with Fresh Basil (to taste).