Bring a large pot of salted water to a boil and add your chosen pasta. Cook until al dente, about 8-10 minutes, and be sure to reserve ½ cup of pasta water before draining.

In a skillet over medium heat, warm up some extra virgin olive oil. Add the sliced zucchini and sauté until golden and tender, approximately 5 minutes, then remove from the skillet.

In the same skillet, add minced garlic and sauté until fragrant, about 1 minute. Next, toss in the halved cherry tomatoes and cook until they soften and start to burst, roughly 3-4 minutes.

Return the sautéed zucchini to the skillet. Add the cooked pasta to the skillet, tossing everything together. If it looks a bit dry, stir in some of the reserved pasta water until you reach your desired sauce consistency.

Stir in the chopped basil and season with salt, pepper, and optional red pepper flakes to taste. Serve warm, garnished with Parmesan cheese.