Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
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 minute until fragrant, stirring frequently to avoid burning.
Add the zucchini ribbons to the skillet and cook for 4-5 minutes, stirring occasionally, until they begin to soften.
Add the halved cherry tomatoes, salt, black pepper, and red pepper flakes to the skillet. Cook for another 3-4 minutes until the tomatoes soften.
Add the cooked spaghetti to the skillet with the vegetables. Toss to combine, adding reserved pasta water a little at a time to loosen the sauce as needed.
Remove from heat and stir in the chopped fresh basil.
Divide the pasta among serving plates and sprinkle each with grated Parmesan cheese before serving.