Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1 cup pasta water, then drain and set aside.

While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and sauté for 1 minute until fragrant.

Add cherry tomatoes and a pinch of salt. Cook for 5–7 minutes, stirring, until tomatoes soften and burst into a sauce.

Stir in zucchini and cook for 4–5 minutes, until tender but still slightly crisp. Add red pepper flakes if desired.

Toss in cooked pasta with a splash of reserved pasta water. Stir until the sauce coats the pasta, adding more water as needed for creaminess.

Remove from heat, stir in fresh basil, and season with salt and black pepper.

Serve warm, topped with grated Parmesan cheese.