Boil the Pasta: Bring a large pot of salted water to a boil. Cook your pasta according to the package directions until it reaches al dente. Reserve about half a cup of the starchy pasta water before draining.

Prepare the Zucchini: While the pasta cooks, spiralize or slice the zucchini into thin ribbons.

Sauté the Aromatics: In a large skillet, heat the olive oil over medium heat. Add the sliced garlic and red pepper flakes. Cook for about 1 to 2 minutes until fragrant.

Blister the Tomatoes: Add the halved cherry tomatoes to the skillet. Season with a pinch of salt. Cook for about 5 to 7 minutes until they begin to burst.

Toss the Zucchini: Add the zucchini strands to the skillet. Sauté for just 2 to 3 minutes until slightly softened.

Combine Everything: Add the cooked pasta to the skillet. Pour in the reserved pasta water and lemon juice. Toss everything together over medium-low heat.

Final Touches: Turn off the heat. Fold in the fresh basil and grated Parmesan cheese. Toss one last time and serve immediately.