In medium-high heat with a generous drizzle of olive oil, cook the zucchini for 3-4 minutes or until golden.
Transfer to a plate, then season with salt and pepper.
In high heat, return the frying pan and drizzle with olive oil.
When the oil is hot, cook the pork mince for 4-5 minutes until browned. Break up the pork mince with a fork.
On the same pan, reduce the heat to medium-high, add the carrots, tomato paste, garlic and herb seasoning, chicken-style stock powder, and a pinch of chili flakes (if using). Cook until softened and fragrant, about 2-3 minutes.
Add the reserved pasta water, then reduce the heat to low, add the zucchini, baby spinach, cooked spaghetti, red pesto and a squeeze of lemon juice. Season to taste and toss to combine.
Top with zesty Parmesan pangrattato. Serve with lemon wedges.