Begin by bringing a large pot of salted water to a boil. Add your choice of pasta and cook it al dente according to the package instructions, typically around 8–10 minutes. Once ready, drain the pasta and toss it with a splash of olive oil to prevent sticking.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add diced zucchini and sauté for about 3–4 minutes, until the edges are golden. Once done, remove the zucchini from the skillet and set it aside.

In the same skillet, add the cherry tomatoes, black pepper, fennel seeds, garlic powder, and cayenne pepper. Pour in 1/2 cup of vegetable stock, then increase the heat to medium-high. Cook for about 5–7 minutes until the tomatoes are tender and beginning to burst.

Reduce the heat to medium, then return the sautéed zucchini and drained pasta to the skillet. Toss everything together gently and sprinkle in 1/2 cup of grated Parmesan cheese, allowing it to melt and coat the pasta.

If the pasta seems dry, add more vegetable stock until the desired consistency is achieved. Taste and adjust seasoning if needed. Serve the pasta with a drizzle of olive oil and extra Parmesan cheese.