Begin by bringing a large pot of salted water to a rolling boil over high heat. Add your favorite pasta and cook until al dente, typically around 8-10 minutes. Reserve about ¼ cup of the starchy pasta water before draining; set the pasta aside.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once shimmering, add sliced zucchini and sauté for 4-5 minutes until tender. Transfer zucchini to a plate and cover to keep warm.

In the same skillet, add another drizzle of olive oil if needed. Toss in halved cherry tomatoes and minced garlic, seasoning with garlic powder, Italian seasoning, chili flakes, salt, and black pepper. Cook for about 3-4 minutes until the tomatoes soften and burst.

Pour the reserved pasta water into the skillet and simmer for 2-3 minutes to marry the flavors. Add the cooked pasta, sautéed zucchini, and freshly grated Parmesan cheese. Toss until coated and heated through.

Remove from heat and sprinkle generously with fresh basil. Garnish with extra Parmesan if desired. Serve immediately.