Bring a large pot of salted water to a rolling boil. Add your pasta and cook, stirring occasionally, until just shy of al dente, about 8-10 minutes. Drain, reserving about half a cup of pasta water, and set aside.
While the pasta cooks, prepare your vegetables: halve the cherry tomatoes, thinly slice the zucchini, and trim the snap peas. Mince the garlic and chop the basil leaves finely.
Heat a wide skillet over medium heat. Pour in the olive oil and let it shimmer, releasing a fruity aroma. Add the minced garlic and sauté for about 30 seconds until fragrant, stirring constantly to avoid burning.
12 oz spaghetti or linguine
Add the sliced zucchini to the skillet. Cook, stirring occasionally, for 3-4 minutes until they start to soften and turn lightly golden around the edges.
12 oz spaghetti or linguine
Stir in the cherry tomatoes and snap peas. Cook for another 2-3 minutes until the tomatoes soften and release their juices, creating a light, juicy sauce. If it seems dry, add a splash of the reserved pasta water.
12 oz spaghetti or linguine
Add the drained pasta directly into the skillet. Toss gently to coat the noodles with the vegetable mixture, heating everything through over low heat.
12 oz spaghetti or linguine
Sprinkle in the chopped basil, season with salt, pepper, and red pepper flakes if using. Toss again to distribute the herbs and seasonings evenly.
12 oz spaghetti or linguine
Cook for another minute until fragrant and well combined. The pasta should be glossy, veggies tender but vibrant, and the aroma fresh and inviting.
Remove from heat and let sit for a minute. Serve hot, garnished with extra fresh basil leaves and a drizzle of olive oil if desired. Enjoy the bright, seasonal flavors in every bite!
