In a large pot of salted boiling water, cook your choice of pasta, such as rotini or penne, for about 8-10 minutes until al dente. Reserve ½ cup pasta water before draining.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add sliced zucchini and sauté for 3-4 minutes until golden and tender. Remove from skillet and set aside.

In the same skillet, add remaining olive oil and minced garlic. Sauté for 30 seconds until fragrant. Add halved cherry tomatoes and cook for 5-7 minutes until softened.

Return sautéed zucchini to the skillet with tomatoes and garlic. Add drained pasta and toss together, incorporating reserved pasta water as needed.

Stir in chopped basil, black pepper, and red pepper flakes. Toss thoroughly to blend flavors. Serve warm.

Plate your Tomato Zucchini Pasta, optionally topping with grated Parmesan cheese or nutritional yeast.