Cook the Pasta: Bring a large pot of salted water to a boil. Add pasta and cook until al dente, around 8-10 minutes. Reserve ¼ cup pasta water, then drain and set aside.

Sauté the Zucchini: Heat olive oil in a large skillet over medium heat. Add zucchini and sauté for 3-4 minutes until golden and tender. Set aside.

Prepare the Tomato Mixture: In the same skillet, add more olive oil if needed. Add cherry tomatoes and minced garlic, sauté for 3-4 minutes until tomatoes start to burst. Season with garlic powder, Italian seasoning, chili flakes, salt, and black pepper.

Combine Everything: Pour reserved pasta water into the skillet and stir. Let it simmer for 2-3 minutes. Add cooked pasta and Parmesan, tossing gently until well mixed.

Add Zucchini & Basil: Fold in sautéed zucchini and chopped basil. Stir until basil wilts. Serve immediately, garnished with extra Parmesan and basil.