Fill a large pot with water, add a generous pinch of salt, and bring to a rolling boil. Once bubbling vigorously, add the pasta and cook until al dente, about 8-10 minutes. Stir occasionally to prevent sticking. Drain, reserving a splash of pasta water, and set aside.
While the pasta cooks, prep your vegetables: slice the zucchini into thin rounds, halve the cherry tomatoes, mince the garlic, and tear the basil leaves. Keep everything close at hand for easy assembly.
Heat a deep sauté pan over medium heat and add 2 tablespoons of olive oil. Once shimmering and gently crackling, add the minced garlic. Sauté for about 30 seconds until fragrant, smelling sweet and toasted, but not burnt.
Add the sliced zucchini to the pan, stirring to coat with oil. Cook for 3-4 minutes until the zucchini softens slightly and edges start to turn golden, releasing a subtle sweetness and vibrant green color.
Next, toss in the halved cherry tomatoes. Cook for another 2 minutes until they soften and burst slightly, releasing their bright juices and adding lively color to the dish.
Pour the cooked pasta into the pan with the vegetables. Add a splash of the reserved pasta water to loosen the mixture, then toss everything together with tongs or a large spoon, ensuring the pasta is evenly coated with the vegetables and juices.
Remove the pan from heat and stir in the freshly squeezed lemon juice and torn basil. Season with salt and freshly ground black pepper to taste. Toss again to distribute the flavors evenly, and watch as the dish shimmers with brightness and herbaceous aroma.
Transfer the pasta primavera to serving bowls, garnishing with extra basil if desired. Serve immediately while hot, allowing the fresh, vibrant flavors to shine.
