Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente, about 9-11 minutes.
While the pasta cooks, heat the olive oil in a large skillet over medium heat.
Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Add the zucchini ribbons to the skillet, season with salt, black pepper, and red pepper flakes. Cook for 5-7 minutes, stirring occasionally, until the zucchini is tender but still slightly crisp.
Drain the cooked spaghetti, reserving 1/2 cup of pasta water.
Add the drained spaghetti to the skillet with the zucchini. Toss to combine, adding reserved pasta water a little at a time to help coat the pasta and create a light sauce.
Remove the skillet from heat and stir in the grated Parmesan cheese and chopped fresh basil until well combined.
Serve immediately, garnished with extra Parmesan cheese and basil if desired.