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Fill a large pot with water, add 2 tablespoons of salt, and bring to a boil.
Meanwhile, julienne the zucchini lengthwise on a mandoline. Heat 2 tablespoons of olive oil in a large (12-inch) saute pan, add the zucchini, and cook over medium heat for 4 minutes, tossing occasionally. Turn off the heat and set aside.
Add the linguine to the boiling water and cook for 8 minutes, or 2 minutes less than al dente according to the instructions on the box. Transfer the pasta to the saute pan with tongs, bringing some of the cooking water with the pasta. Add the lemon zest, lemon juice, 2 teaspoons salt, and 1 teaspoon pepper.
Cook the pasta over medium-low heat for 2 minutes, adding more pasta cooking water as needed to make a loose sauce. Toss continuously to blend the pasta, butter, and cooking water. Off the heat, stir in the basil, parmesan, and pine nuts. Sprinkle with salt and pepper and serve hot with extra parmesan on the side.