Bring a large pot of salted water to a rolling boil over high heat. Add pasta and cook until al dente, about 8-10 minutes. Reserve ½ cup pasta water, then drain and set aside.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Sauté zucchini for 3-4 minutes until golden and tender, then set aside.

Add an additional tablespoon of olive oil to the skillet. Sauté minced garlic for 30 seconds, then add cherry tomatoes and salt. Cook for 5-7 minutes until softened.

Return zucchini to the skillet with cooked pasta. Toss everything together, adding reserved pasta water to achieve desired sauce consistency.

Stir in fresh basil and season with salt, black pepper, and red pepper flakes. Serve hot, garnished with grated Parmesan if desired.