Cook the Pasta: Bring a large pot of salted water to a boil. Add pasta, cooking according to package instructions until al dente, about 8-10 minutes. Drain pasta, reserving a cup of cooking water.

Sauté the Zucchini: Heat olive oil in a skillet over medium heat. Add diced zucchini and sauté for 5-7 minutes until golden brown and tender. Remove zucchini and set aside.

Cook the Tomatoes: In the same skillet, add more olive oil and toss in halved cherry tomatoes. Season with black pepper, fennel seeds, garlic powder, and vegetable stock. Cover and cook for 5-7 minutes until tomatoes are blistered.

Combine Ingredients: Return sautéed zucchini to the skillet and fold in cooked pasta. Add reserved pasta water or more vegetable stock if needed. Stir in grated parmesan until melted.

Serve and Garnish: Plate the pasta and drizzle with olive oil and extra parmesan if desired. Enjoy on its own or with a fresh side salad.