Begin by filling a large pot with water, adding a generous pinch of salt, and bringing it to a boil over high heat.

Once bubbling, add 8 oz of your chosen pasta and cook according to the package instructions until al dente.

Drain the pasta in a colander and set it aside, ensuring you reserve about a cup of the pasta water for later.

In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium heat.

Once the oil shimmers, add 3 minced garlic cloves and sauté for about 1 minute until fragrant and golden.

Next, add your 2 medium zucchini, sliced into ribbons, to the skillet and sauté for approximately 3 minutes.

Pour in a can of 14 oz whole tomatoes, breaking them up gently as they simmer for about 5 minutes.

Carefully add the drained pasta into the skillet with the tomato sauce, tossing to combine.

If too dry, stir in some reserved pasta water until you reach your desired sauce consistency.

Plate your delicious Tomato Zucchini Pasta and generously top with 1/2 cup of freshly grated Parmesan cheese.

For an extra touch, drizzle a little more olive oil over the top and serve immediately.