Bring a large pot of well-salted water to a rolling boil. Add the linguine and cook until al dente according to package directions.

While pasta cooks, prepare the vegetables. Use a cheese grater to shred the zucchini and a vegetable peeler to create carrot ribbons.

Drain the pasta thoroughly when done, but do not rinse it.

In the same pot, heat the olive oil over medium heat. Add the red pepper flakes and chopped garlic, cooking until fragrant but not browned.

Add the shredded zucchini and carrot strips to the pot. Stir quickly to coat with the aromatic oil. Season with salt and pepper to taste.

Return the drained linguine to the pot and toss everything together until the pasta is evenly coated with oil and the vegetables are well distributed. Add a touch more olive oil if the mixture seems dry.

Add a generous amount of Parmesan cheese and toss again until melted and incorporated throughout the pasta.

Serve immediately with additional Parmesan cheese if desired.