1. Finely chop the garlic.
Wash the zucchini and make zucchini tagliatelle (using a spiralizer or a peeler).
2. In a bowl, mix olive oil, half of the finely chopped garlic, salt, chili flakes, and the zest of half a lemon.
3. Prepare the soft-boiled egg:
- Heat a pot of water. Once boiling, gently place the eggs in the water.
- Cook for 6 minutes from the moment the water starts boiling again.
- After this time, remove the eggs with a slotted spoon and cool them under cold water.
4. Meanwhile, add the remaining garlic and heat 2 tablespoons of olive oil in a pan.
Sauté the zucchini tagliatelle with garlic over high heat for 2 minutes.
Season and set aside.
Add more oil if necessary and sauté the halved cherry tomatoes.
Once cooked, drizzle them with the juice of half a lemon and 2 tablespoons of water.
Return all the elements to the pan to quickly reheat.
5. Season with salt and pepper. Serve with the soft-boiled eggs, finely chopped basil leaves, and sprinkle with Parmesan cheese!