1. Wash zucchini, cut both ends flat and even. Spiralize using the spaghetti blade on a vegetable spiralizer.

2. Place a heavy bottom skillet on the stove and preheat over medium heat. Add butter and olive oil and swirl to coat bottom of pan. Mince garlic and add to pan. Add zucchini noodles and parsley; season with ½ teaspoon salt. Cover, reduce heat to low and cook 7 minutes, until tender, stirring and chopping the noodles once or twice during cooking.

3. Meanwhile, scrub potatoes and cut ends flat and even for spiralizing. Peel if conventionally farmed; if organic, peeling is optional, but use a paring knife to trim away the eyes. Spiralize using the spaghetti blade.

4. Add potato noodles to the pan, season with remaining salt. Toss noodles with a pair of tongs or spatula to combine with zucchini. Cover and cook until potato noodles are al dente, about 5-7 minutes, stirring occasionally.

5. Dish the noodles into bowls and top with freshly grated Parmesan cheese, red pepper flakes, and fresh basil, cut into ribbons.

6. Refrigerate any leftovers in a covered container and enjoy within 2 days.