1) In a large pasta pot, cook pasta al dente, 1 or 2 mins less than the package instructions call for. Drain.
2) Meanwhile, slice off ends of courgettes and discard. Cut courgettes in half lengthwise. Using a mandoline, or carefully with a sharp knife, slice zucchini into very thin (about 0.25cm) slices, trying to keep some skin on each piece for color. Stack slices and cut in half lengthwise. Reserve courgette ribbons in a large bowl.
3) In the pasta pot, heat the olive oil over low-medium heat. Add garlic and cook until soft and translucent but not browned, about 1 min. Add courgette ribbons and 65ml stock, raise heat to medium-high and cook until courgette is still somewhat firm but just cooked, about 3 mins. Return pasta to pot and add remaining stock; cook for 2 to 3 mins, until liquid has mostly absorbed into the pasta. Add 25g of the Parmesan, parsley, basil, red pepper flakes, black pepper and toss to combine. Season with salt, to taste. Serve garnished with additional parsley, basil and the remaining 15g of cheese.