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Start by setting a large pot of water on to boil for the pasta (see note).
While the water is heating up, cook the zucchini. Heat a frying pan over medium-high heat. Cut the zucchini into small pieces, about 2 cm (¾ inch).
Add a teaspoon of olive oil to the hot pan, then add the zucchini. Cook for about five minutes, stirring frequently, until lightly browned.
While the zucchini is cooking, add the basil, greens, lemon zest and juice, salt, pepper, and hot pepper to a container to blend (either a small food processor or one for an immersion blender).
If the water for the pasta boils in the meantime, salt it well and add the pasta to begin cooking it.
As soon as the zucchini is cooked, add it to the container with the basil and blend until fairly smooth. Add the remaining two tablespoons of olive oil, while blending, until a homogenous sauce forms. Set this aside.
Once the pasta is cooked, make sure to reserve the cooking water before draining it.
Add the drained pasta back to the pot with the reserved cooking water and the basil zucchini sauce. Stir to coat the pasta, and serve immediately.