Bring a large pot of salted water to a boil. Cook pasta until al dente. Drain and reserve 1/2 cup of the pasta water.
Heat olive oil in a large skillet over medium heat. Add sliced zucchini and cook 3-4 minutes, just until golden but still firm. Remove from skillet and transfer to a plate.
Add garlic, cook for 1 minute until fragrant. Add the cherry tomatoes, salt, pepper and dried basil. Cook for 3-4 minutes, then add beans and reserved pasta water. Continue cooking for another 2-3 minutes until tomatoes softened and forms a sauce.
Toss in the pasta and parmesan cheese, stirring until coated. Return the zucchini to the skillet, add most of the basil, parsley and red pepper flakes if desired, gently toss.
Garnish with extra fresh basil and more Parmesan cheese. Enjoy!
