Bring a large pot of salted water to a boil over high heat. Add whole wheat pasta and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1 cup of the pasta water, then drain the pasta.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced zucchini and sauté for 4-5 minutes until tender and slightly golden.

Add the minced garlic to the skillet. Stir and cook for about 1 minute until fragrant.

Stir in the halved ripe tomatoes, along with a pinch of salt, pepper, and optional red pepper flakes. Cook for 5-7 minutes until the tomatoes break down and form a light sauce.

Add the drained pasta to the skillet, tossing everything together. Add reserved pasta water as needed to achieve desired sauce consistency.

Remove from heat and stir in the chopped fresh basil. Optionally, sprinkle grated Parmesan cheese on top before serving.