Heat up olive oil in a pan over medium heat and add in garlic. Sauté for a minute or two until lightly golden. Add in zoodles and cook until lightly softened (but not fully overcooked), 2 to 3 minutes. Transfer to a colander and allow to drain while you prepare the sauce. Remove any liquid from the pan.
Heat up a touch more olive oil in the pan. Add marinara sauce and mix-in mascarpone cheese, seasoning to taste. Add back in the zoodles and mix around to coat.
Serve right away with freshly grated Parmesan, pecans, basil and black pepper.
*Feel free to adjust the quantity of zoodles and marinara sauce to fit your macros (and tastebuds!). Similarly, please note that nutrition facts will vary widely for this recipe, depending on final quantities.