Wash the zucchinis and the lemon. Dry them with a clean towel. Zest the lemon and squeeze its juice. Cut the zucchinis into julienne strips. Finely chop the lemon zest, green onions, and garlic. Toast a large handful of pine nuts in a dry pan. Set aside.

Cook the pasta according to the package instructions. Drain the pasta, reserving a ladle of the cooking water. Add the pasta to the sauté pan with the lemon zest. Drain the burrata and crumble it. Incorporate it into the zucchinis. Adjust the seasoning. Mix and then divide the lemon, zucchini, and burrata linguine onto plates. Garnish with a few basil leaves, drizzle with a little olive oil, and serve immediately. Enjoy!