Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente.

In the last 2 minutes of cooking, add the zucchini and cherry tomatoes to the pot. Drain the pasta and vegetables, reserving 1/2 cup of the pasta water.

In a food processor, combine basil leaves, pine nuts, and garlic. Pulse until finely chopped.

With the processor running, slowly add olive oil until the mixture is smooth. Stir in parmesan cheese and salt.

In a large bowl, combine the drained pasta and vegetables with the pesto. Mix well, adding reserved pasta water as needed to reach desired consistency.

Serve immediately, garnished with shaved parmesan and fresh basil leaves.