Knead the flour, salt and 260ml water in an electric mixer fitted with a dough hook until dough is very smooth and comes together into a ball (about 15 minutes). It may seem too dry at first,but don't add extra water. Wrap in plastic wrap and set aside to rest for 30 minutes.

Divide dough into 5 pieces. Roll each into a cylinder on a lightly floured surface and cut in half. Roll each half into a 1cm-diameter cylinder. Cut each into 1cm pieces and dust with flour. Flatten each piece to form a long oval then press gently lengthways along the centre of each piece with a butter knife to create an indent,with the sides rolling in towards one another. Transfer cavatelli to a tray dusted with flour and repeat with remaining dough.

For the zucchini sauce, heat the butter in a saucepan over medium heat and add the zucchini in batches. Stir occasionally until the zucchini is tender but the butter and zucchini are not coloured (about 5 minutes). Transfer to a bowl with a slotted spoon. Add the garlic to pan,cook until translucent (3-4 minutes),return zucchini to pan and keep warm.

Meanwhile, cook pasta in batches in salted boiling water until al dente (about 2-3 minutes). Drain,reserving 300ml pasta water,and return pasta to pan with zucchini mixture. Add 100ml pasta water,stir over medium heat for 1 minute then continue adding reserved water,100ml at a time,and stir until zucchini is tender and liquid forms a thick sauce (about 2-3 minutes;you may not need all the reserved water).

Stir in the basil and lemon rind,season to taste and serve hot with grated parmesan.

Serves 4-6