How to Make It
In a large pot of boiling salted water, cook the spaghetti until al dente. Drain.
Meanwhile, in a large nonstick skillet, heat the olive oil. Add the zucchini, anchovies and garlic and cook over moderate heat, stirring, until the zucchini is tender and the anchovies have dissolved, about 5 minutes. Stir in the cooked spaghetti, the lemon juice and cheese and season with salt and pepper. Serve garnished with chopped dill and toasted chopped walnuts.