Wash and dry the fresh produce. Quarter the zucchini lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic (or 4 cloves for 4 servings). Using a zester or the small side of a box grater, finely grate the lemon to get 1 teaspoon of zest (or 2 teaspoons for 4 servings). Quarter and deseed the lemon(s). In a bowl, combine the lemon zest, ricotta, and a drizzle of olive oil; season with salt and pepper.

In a large, high-sided pan (or pot for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 1 to 2 minutes, or until lightly browned. Add the sliced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until the zucchini is slightly softened and the pancetta is cooked through. Add the chopped garlic, peppers, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until combined.

Carefully add the pasta, pesto, mascarpone, the juice of 2 lemon wedges (or 4 wedges for 4 servings), and 2 tablespoons of water (or 4 tablespoons for 4 servings). Cook, stirring constantly, 1 to 2 minutes, or until combined. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the lemon ricotta. Serve the remaining lemon wedges on the side. Enjoy!