To serve one:
Bring a large pan of salted water to the boil, then add the pasta. Cut the courgette in half lengthways and then into 0.5cm semi-circles. Chop the spring onions into 0.5 - 1cm thick rounds. Finely chop or mince the garlic. Heat 1 tablespoon of the oil in a frying pan and add the vegetables and garlic. Fry, turning frequently, until the courgette is colouring a little on each side. Once the pasta is done, drain, reserving a tablespoon or so of the liquid (to do this easily, dump into a sieve or colander over the sink but put back over the saucepan before it has completely finished draining). Quickly add the chopped herbs and remaining oil to the courgette mixture and stir until well combined and hot, say 1 minute (you don't want the herbs to burn). Combine the cooked pasta and vegetables, adding enough of the reserved cooking liquid to get it all slick, but no more. Turn into a bowl, grind over some black pepper and freshly grated parmesan, then eat.