Bring a large pot of salted water to a boil, then cook the pasta according to package instructions until al dente. Drain and set aside.
Heat the olive oil in a large skillet over medium heat until shimmering and fragrant.
Add the sliced zucchini to the skillet and cook, stirring occasionally, until they start to soften and turn golden around the edges, about 3-4 minutes.
Stir in the minced garlic and cook for another 30 seconds until it becomes fragrant, making sure it doesn't burn.
Add the cherry tomatoes to the skillet and cook, shaking the pan gently, until they begin to burst and release their juices, about 3-4 minutes. The mixture will look juicy and slightly caramelized.
Reduce the heat to low and add the cooked pasta to the skillet, tossing everything together to coat the noodles evenly in the flavorful mixture.
Season generously with salt and pepper, then toss again to combine all the flavors. Let it cook for another minute to meld the tastes.
Serve the pasta hot, garnished with extra fresh herbs or grated cheese if desired. Enjoy its bright, fragrant, and satisfying textures.
