Bring a large pot of water to a boil with a few pinches of Kosher salt.

Meanwhile, add 1-2 tablespoons of olive oil to a large pot or Dutch oven. Toss in the zucchini and cook over medium heat until the zucchini strips soften slightly.

Season with a pinch of Kosher salt and add the tomatoes.

Cook while stirring until the zucchini turns slightly translucent, and add the garlic. Season with another pinch of Kosher salt and add some fresh cracked black pepper.

When the garlic becomes fragrant, turn off the heat. Add the pasta to the boiling water and cook according to package directions for al dente. Cipriani Pappardelle cooks in 4 minutes. Scoop one cup of pasta water to reserve for later and drain the pasta.

Immediately add the hot pasta to the pot with the veggies. Pour in about 3 tablespoons of the reserved pasta water to keep the pasta from sticking to itself and to help incorporate the veggies and loosen up the mixture.

Gently stir to incorporate the veggies into the pasta. Add some chopped fresh rosemary.

Use kitchen tongs to portion into shallow bowls and top with shaved Parmesan cheese, fresh basil leaves, and chopped parsley.

Add another couple of cranks of fresh cracked black pepper, a drizzle of olive oil, and some flaky sea salt.