1. Combine 1/4 cup oil, garlic, pepper flakes, and 1/2 teaspoon salt in small bowl; set aside.

2. Heat 1 tablespoon oil in skillet over medium-high heat, add zucchini and 1/4 teaspoon salt, and cook, stirring frequently, until zucchini is tender, about 5 minutes.

3. Push zucchini to sides of skillet to create 3-inch clearing; add oil-garlic mixture and cook, stirring constantly, until fragrant, about 1 minute. Stir to combine garlic mixture with zucchini and cook for 1 minute longer. Remove skillet from heat and stir in pine nuts, basil, and sun-dried tomatoes.

4. Meanwhile, bring 4 quarts water to boil in large Dutch oven. Add pasta and 1 tablespoon salt to boiling water; cook until al dente. Reserve 3/4 cup pasta cooking water, drain pasta, and return pasta to Dutch oven.

5. Add sauce and reserved cooking water to pasta and toss to coat. Season with salt to taste. Transfer to serving bowl, sprinkle with cheese, and serve.

Serves 4