In a large skillet over medium heat, add the olive oil and sauté the garlic until fragrant.
Add the zucchini and stir, then add salt and pepper and cook for 3 minutes.
Add the wine, stir, and cook until the wine evaporates.
Stir in the chopped tomato.
Add water and basil. Cover, turn heat to low, and cook for 20 minutes or until zucchini is tender.
Turn the heat off, add the Parmigiano-Reggiano, and stir to incorporate. Set aside.
In a large pot, bring 4 quarts of salted water to a boil.
Add the pasta and cook for 8 minutes, stirring occasionally.
Drain and transfer to the skillet with the zucchini. Turn the heat back on and stir to incorporate. Sauté for an additional 3 minutes.