Bring a large pot of salted water to the boil. Once boiling, add the fettuccine and cook for 8-10 min until 'al dente' or cooked to your liking. Drain.

Meanwhile, peel and mince the garlic. Peel and slice the shallots. Wash the lemon thoroughly and grate its zest with a fine blade, taking care to avoid its bitter white pith. Peel the zucchini, then continue peeling until you are left with a pile of zucchini ribbons. Halve the cherry tomatoes. Juice the lemon.

Heat a non-stick pan over a medium heat with a drizzle of olive oil. Once hot, add the shallots and fry for 2 min. Add the zucchini ribbons and tomatoes and cook for 3 min, stirring occasionally. Add the garlic. Cook for 1 min. Add the measured water and stock cube and simmer for 3 min.

Add the spinach and cook for 2-3 min. Remove the pan from the heat, add the butter, 1/1.5/2 Tbsp of lemon juice and 0.5/0.75/1 tsp of lemon zest. Whisk until the sauce begins to thicken. Add the cooked pasta and toss. Season with a pinch of black pepper and chilli flakes (spicy!).

Tear the fresh basil over the pasta and toss. Garnish with the almond flakes. Serve the pasta amongst bowls with the lemon butter sauce.