Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Cut off and discard the ends of the zucchini. Quarter the zucchini lengthwise; thinly slice crosswise. Peel and mince the garlic. Halve the tomatoes.

In a large, high-sided pan (or pot), heat 2 teaspoons of olive oil on medium-high until hot. Add the zucchini, garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened.

Add the tomatoes to the pan of zucchini; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the tomatoes are slightly softened. Turn off the heat.

While the tomatoes cook, using your hands, carefully separate the strands of the pasta. Add the pasta to the pot of boiling water and cook 2 to 3 minutes, or until al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, drain thoroughly.

Add the cooked pasta, butter and half the reserved pasta cooking water to the pan of cooked vegetables; season with salt and pepper. Cook on medium-high, stirring vigorously to coat the pasta, 1 to 2 minutes, or until thoroughly combined. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Season with salt and pepper to taste.

Divide the finished pasta between 2 dishes; top with a drizzle of olive oil. Garnish with the cheese. Enjoy!