Heat a large skillet over medium heat. Add the olive oil, the breadcrumbs, capers, and crushed red pepper flakes. Cook, stirring occasionally until the breadcrumbs are toasted all over and the capers fried, about 4 minutes. Remove the breadcrumbs from the skillet. Season with salt.

Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain.

Meanwhile, set your skillet over medium-high heat. Add 2 tablespoons butter and lemon slices. Sear until the lemon is caramelized, about 1 minute per side. Remove the lemon from the skillet. Finely chop the lemon slices and mix with the basil until well combined.

To the skillet, add the remaining butter, zucchini, and garlic. Season with salt and pepper. Cook until the zucchini is golden, about 5 minutes. Watch the garlic closely. Remove from the heat, stir in the pasta and 1/2 of the lemon/basil mixture until evenly coated.

Spread ricotta into bowls. Add the pasta. Top with breadcrumbs and additional lemon/basil. Twirl the pasta up with the cheese and serve immediately. EAT and ENJOY.