Fill a medium pot (or large for 4 servings) 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic (or 4 cloves for 4 servings).

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

Meanwhile, in a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped garlic 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 frequently, 2 to 3 minutes, or until softened. Transfer to a bowl; cover with foil to keep warm. Rinse and wipe out the pan.

Pat the fish dry with paper towels. Season on both sides with salt and pepper. Season only on the skinless side with the spice blend. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through. Turn off the heat.

To the pot of cooked pasta, add the cooked zucchini, pesto, vinegar, half the parmesan, and 1 tablespoon of olive oil (or 2 tablespoons for 4 servings). Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished pasta with the cooked fish. Garnish with the remaining parmesan. Enjoy!