Place the strips of zucchini into a colander; sprinkle lightly with salt and set over a bowl to drain.

Cook spaghetti according to package directions.

Meanwhile, combine lemon juice and zest, crushed red pepper, olives and pine nuts in a large bowl.

When spaghetti is al dente, pour over zucchini in colander to drain.

Add spaghetti and zucchini to olive mixture and gently toss to combine. Season to taste with salt and freshly ground black pepper. Sprinkle with pecorino and serve.