Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente, about 8-10 minutes, stirring occasionally. Drain and set aside.
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant, with a golden aroma filling the air.
Add the zucchini slices to the skillet. Cook, stirring occasionally, until they turn bright green and slightly tender, about 3-4 minutes, with a gentle sizzle and slight golden edges.
Toss in the halved cherry tomatoes. Cook for another 2-3 minutes, just until they soften and start to release their juices, creating a shiny, blistered appearance.
Add the drained pasta directly into the skillet with the vegetables. Toss everything together with tongs or a wooden spoon until well combined and heated through.
Squeeze the fresh lemon juice over the pasta mixture, sprinkle the lemon zest, and stir to distribute the bright flavors. The aroma should lift immediately, with a zesty, fresh scent filling the kitchen.
Remove from heat and stir in the chopped parsley and basil last, just until incorporated. Their vibrant green color and fresh aroma will be preserved best this way.
Finish with a drizzle of olive oil, season with salt and freshly cracked pepper to taste, and toss again to coat evenly. The dish should look glossy, colorful, and inviting.
Serve immediately in bowls, garnished with extra herbs if desired, and enjoy the vibrant, fresh flavors of this spring-inspired dish.
