Bring a large pot of salted water to a rolling boil, and add your spaghetti. Cook according to the package directions, usually about 8-10 minutes, until al dente. Before draining, reserve about 1 cup of the pasta water to use later.

In a large skillet, heat 3 tablespoons of extra virgin olive oil over medium heat. Once hot, add 2 minced garlic cloves and sauté for about 1 minute or until fragrant.

Add 2 cups of sliced zucchini rounds to the skillet with the sautéed garlic. Cook for about 5-7 minutes, stirring occasionally, until the zucchini becomes tender.

Once the zucchini is ready, add the drained spaghetti to the skillet. Pour in about ½ cup of the reserved pasta water, stirring well to combine.

Stir in 1 cup of grated Pecorino Romano cheese, along with a handful of chopped fresh basil. Season generously with salt and freshly ground black pepper to taste.

Divide the spaghetti among warm plates. Garnish with additional fresh basil leaves and a sprinkle of Pecorino Romano cheese.