Boil the pasta in salted water until al dente. Drain, rinse pasta if desired and set aside.

In a large skillet, sauté onions and garlic in oil until tender. Stir in the cream, zest, and lemon juice. Reduce heat to low and cook until thickened, season to taste with salt and pepper.

While the sauce is cooking, thinly slice the zucchini using a julienne grater into long fine strands. Set aside.

Toast the pine nuts in a dry skillet over medium high heat until golden, shaking pan often. Set aside.

Once the sauce and pasta are ready, add the zucchini into the skillet with the sauce and stir to combine. Let cook for 1 minute, then stir in the pasta.

Divide pasta up and top each with some pine nuts, basil, and cheese if desired.