Using a peeler, remove the skin from the zucchini and dispose. Peel the remaining zucchini into thin slices

Using a non-stick oven tray (or baking paper) place the zucchini slices on the tray and bake at 150o for 15-20 minutes, until just brown

While zucchini is baking, soften the leek, spring onion, and garlic in butter in a pot

Add cream, salt, and citric acid, stirring through on low heat

Taking the zucchini out of the oven, set 1/3 aside, and mix the rest in with the cream sauce.

Cook pasta per instructions, finishing it in the cream sauce.

Serve pasta, using the remaining zucchini as garnish