In a large pot, bring salted water to a rapid boil. Add your choice of pasta and cook it according to package instructions until al dente, usually around 8–10 minutes. Before draining, reserve ¼ cup of the starchy pasta water to help bind the sauce later. Drain the pasta and set it aside while you prepare the vegetables.

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once shimmering, add the sliced zucchini and sauté for about 3-4 minutes until it turns golden and tender but still crisp. Make sure to stir occasionally to cook evenly. Once done, remove the zucchini from the skillet and set it aside on a plate.

In the same skillet, add the halved cherry tomatoes and minced garlic. Sprinkle in garlic powder, Italian seasoning, chili flakes, salt, and black pepper. Cook these ingredients for about 3-4 minutes, stirring frequently until the tomatoes burst and soften.

Return the sautéed zucchini to the skillet and pour in the reserved pasta water, stirring to combine. Add the cooked pasta and toss everything together gently until the pasta is evenly coated in the sauce. Allow it to heat through for an additional 1-2 minutes.

Remove your skillet from heat and sprinkle in the grated Parmesan cheese, stirring until melted and creamy. Garnish the Tomato Zucchini Pasta with fresh basil torn into pieces and serve immediately.