2/3 cup grape tomatoes
2 cups dry pasta
1. Boil pasta for 6-9 minutes, until al dente. Drain and set aside.
2. Dice zucchini into 1/4 in. pieces, and cut tomatoes in half.
3. In a large pan, saute zucchini in olive oil and until slightly browned. Add tomatoes and Italian herbs, and simmer for 5-7 minutes.
4. Combine vegetables and pasta in pan, then toss well.
5. Serve with Parmesan cheese.