1. In a large skillet, heat oil over medium-low heat. Add lemon zest and garlic. Cook for 1 minute. Stir in Italian seasoning and crushed red pepper and cook for an additional minute.
2. Add butter to pan and, once melted, add baby spinach, zucchini noodles, and lemon juice. Once spinach begins to wilt, stir in Parmesan cheese. Serve immediately topped with additional grated Parmesan and chopped, fresh basil.