1-Prepare all ingredients by washing and slicing the 1 small zucchini into small dice, dicing the 2 or 3 ripe plum tomatoes to match after halving and removing seeds, and mincing the 1 clove garlic.

2-Bring a large pot of salted water to a boil and cook the 1/2 pound spaghetti until al dente, then drain it while reserving about a cup of pasta water.

3-Heat the 2 tablespoons olive oil in a medium sauté pan over medium heat.

4-Add the diced tomatoes, zucchini, and minced garlic to the pan, then sauté until the zucchini is cooked and just starting to color.

5-Turn off the heat once the veggies are ready, then add the drained pasta to the pan.

6-Toss everything together with the 2 tablespoons salted butter and some reserved pasta water, letting it sit for a minute to absorb the sauce.

7-Serve warm, topped with grated Pecorino Romano or Parmesan cheese to taste. For dietary tweaks, adjust ingredients as needed at each step, like using healthy baking options for inspiration on substitutions.