Heat a large skillet over medium-high. Once hot, add the ground beef and onion. Cook for 7-10 minutes or until the beef is no longer pink, and slightly golden.
While the beef is cooking, boil a pot of salted water. Zest the lemon and slice in half. Once boiling, add pasta and cook for 2-4 minutes until el dente. Drain and toss the pasta in a drizzle of oil, lemon zest and juice. Set aside in a large bowl.
Add the garlic, and chili flakes to taste into the skillet. Cook for 1-2 minutes until fragrant, and add the tomato paste, white cooking wine and salt and pepper to taste. Cook another 2 minutes or so, or until the wine has evaporated.
Wash and halve the tomatoes and tear the basil leaves. Place into the bowl with the cooked pasta and zucchini. Toss everything together well. Add the meat sauce, and toss all ingredients together.
Divide the pasta between serving dishes, and top with parmesan cheese. Enjoy!