Begin by bringing a large pot of salted water to a rolling boil. Add pasta and cook according to package instructions until al dente, about 8-10 minutes. Reserve ½ cup of pasta water, then drain the pasta and set aside.

In a large skillet, heat olive oil over medium heat until shimmering. Add sliced zucchini and sauté for about 3-4 minutes until golden brown and tender. Remove zucchini and place aside.

Using the same skillet, add olive oil and reduce the heat to medium-low. Sauté minced garlic for 30 seconds until fragrant, then add halved cherry tomatoes and a pinch of salt. Cook for 5-7 minutes until tomatoes soften.

Return the sautéed zucchini to the skillet with the tomatoes and garlic. Add the drained pasta and toss everything together gently. If dry, stir in reserved pasta water gradually until desired consistency.

Toss in chopped fresh basil and adjust seasoning with salt, black pepper, and optional red pepper flakes.

Transfer the Tomato Zucchini Pasta to a serving dish. Garnish with grated Parmesan cheese if desired. Serve warm and enjoy!