Begin by bringing a large pot of salted water to a boil. Add your choice of pasta and cook according to package instructions, usually 8-10 minutes for al dente texture. Once done, reserve about ¼ cup of the starchy pasta water, then drain the rest. Set the pasta aside, ensuring you don’t rinse it, as this helps the sauce adhere better to your Tomato Zucchini Pasta.

In a large skillet, heat 2 tablespoons of olive oil over medium heat until shimmering. Add sliced zucchini and sauté for about 5-7 minutes until they are golden around the edges, stirring occasionally for even cooking. Once cooked, remove the zucchini from the skillet and keep it warm by covering it or placing it aside.

Using the same skillet, add another splash of olive oil if needed, and toss in a cup of halved cherry tomatoes along with minced garlic. Sprinkle in your Italian seasoning, garlic powder, chili flakes, salt, and black pepper. Cook this mixture for 3-4 minutes, stirring frequently until the tomatoes soften and release their juices.

After the tomatoes are softened, stir in the reserved pasta water and let it simmer for an additional 2-3 minutes.

Introduce the cooked pasta to the skillet and add in the sautéed zucchini. Gently toss to combine all the ingredients, ensuring the pasta is well-coated with the sauce while maintaining that beautiful texture. Gradually fold in the grated Parmesan cheese, allowing it to melt and enrich the flavors.

Finally, sprinkle in the chopped fresh basil, stirring gently to mix. Serve immediately while warm, optionally garnishing with extra Parmesan and a few fresh basil leaves.