In a large saucepan, add a drizzle of olive oil and fry the garlic until lightly golden and fragrant. Add the mushrooms and cook for a further few minutes until they begin to soften.
Pour in DENNY Tomato and Basil Pasta Sauce and bring to a simmer. Simmer the sauce for a few minutes and then add the zoodles. Toss to coat well in the sauce and mushrooms. Cook until the zucchini is just tender but still has a bite to it.
Serve pasta with fresh basil, a squeeze of lemon and a generous grating of Parmesan cheese.