Start by filling a large pot with water and bring it to a rolling boil over high heat. Add a pinch of salt and your pasta. Cook until al dente, around 8-10 minutes, reserving ¼ cup of pasta water before draining.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced zucchini and sauté for 5-7 minutes until golden brown. Remove from skillet.

In the same skillet, add more olive oil if needed, halved cherry tomatoes and minced garlic. Sprinkle garlic powder, Italian seasoning, chili flakes, salt, and pepper. Cook until tomatoes soften, about 3-4 minutes.

Stir in reserved pasta water to deglaze the skillet, scraping up flavorful bits. Simmer for 2-3 minutes to combine flavors.

Return zucchini to skillet and gently fold in the drained pasta with freshly grated Parmesan. Toss until well combined and warm through.

Serve immediately, garnished with extra Parmesan and fresh basil. Best enjoyed hot.