Bring a large pot of salted water to a boil and cook pasta according to package directions for 8-10 minutes, reserving ¼ cup pasta water before draining.

In a skillet, heat olive oil over medium heat and sauté zucchini for 4-5 minutes until golden.

Add cherry tomatoes and minced garlic to the skillet; sauté for 3-4 minutes until tomatoes soften.

Add reserved pasta water, Italian seasoning, chili flakes, salt, and black pepper, then simmer for 2-3 minutes.

Combine cooked pasta and sautéed zucchini in the skillet, mix well, and stir in grated parmesan.

Garnish with extra parmesan and fresh basil before serving.