Start by bringing a spacious pot of salted water to a rolling boil over high heat.

Add your choice of rotini or fusilli and cook according to the package instructions, typically around 8-10 minutes, until al dente. Drain the pasta afterward, reserving a cup of the pasta water for later.

In a large skillet, heat a couple of tablespoons of olive oil over medium heat.

Carefully add minced garlic, sautéing for approximately 30 seconds, until fragrant and golden, being careful not to burn it.

Add sliced zucchini to the skillet and sauté for about 4-5 minutes until tender yet slightly crunchy.

Fold in halved cherry tomatoes along with optional red pepper flakes, salt, and pepper, and cook for an additional 3-4 minutes.

Carefully add the drained pasta to the skillet, tossing gently to coat it in the flavorful juices.

If necessary, add a splash of the reserved pasta water to achieve a desired saucier consistency.

Remove from heat and garnish with freshly chopped parsley and grated Parmesan cheese. Serve warm.