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Fry sliced courgette in a saucepan until caramelised on both sides, remove and set aside.
Fry diced shallot in the same pan for a couple of minutes and then add in the minced garlic and dry pasta.
Mix it all around for a minute or two and then add in the wine, let it bubble for a moment and when it has all been soaked up, pour in a bit of the stock.
Keep stirring and once the stock has all been soaked up and in another ladle and cook as though you are cooking a risotto.
Once the pasta is tender, stir through the butter and cheese and then add the courgette back in with a big squeeze of lemon.
Serve immediately!