Directions :

1. Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve 1 cup of pasta water, then drain.
2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the zucchini and mushrooms, sautéing until they begin to brown and soften, about 5-7 minutes.
3. Add the minced garlic to the skillet, cooking for another 1-2 minutes until fragrant.
4. Lower the heat, add the cooked pasta to the skillet with the vegetables. Toss everything together, adding a bit of reserved pasta water if needed to loosen the sauce.
5. Season with salt and pepper to taste. Stir in the grated Parmesan cheese until the pasta is evenly coated.
6. Serve hot, garnished with optional chili flakes and fresh herbs if desired.