Heat the large skillet over medium heat and add the olive oil, swirling to coat the bottom.
Add the chopped onion and minced garlic to the skillet. Sauté for 2-3 minutes until fragrant and the onion becomes translucent, filling your kitchen with a warm aroma.
Stir in the diced zucchini and halved cherry tomatoes, cooking for another 3-4 minutes until the vegetables soften slightly and release their juices.
Pour in the vegetable broth, bringing it to a gentle boil over high heat. This will help everything cook evenly and infuse the flavors.
Add the dry pasta to the bubbling broth, nestling it into the liquid so it’s mostly submerged. Stir to prevent sticking and ensure even cooking.
Reduce the heat to medium and cook, stirring occasionally, for about 10-12 minutes. Watch as the broth mostly absorbs and the pasta becomes tender yet firm, coating everything with a flavorful sauce.
Check the pasta for doneness; it should be al dente, with the broth thickened and clinging to the noodles, and the vegetables cooked through but still vibrant.
Season with salt, pepper, and a pinch of smoked paprika if using, stirring well to distribute the flavors evenly.
Remove the skillet from heat and fold in the chopped fresh basil. Let the dish rest for 2 minutes so the flavors meld and the sauce thickens slightly.
Finish with a drizzle of olive oil or a squeeze of lemon for brightness, then give everything a gentle stir.
Serve the hot, saucy pasta straight from the skillet, garnished with extra basil if desired. Enjoy this cozy, one-pot vegan meal!
