In a large pot of salted boiling water, cook pasta according to instructions.

While pasta is cooking, in a large saute pan, heat oil on medium-high heat and add garlic and shallots. Saute about 1 minute until soft.

Add zucchini to the pan and season with salt and pepper. Cook about 1.5 minutes, then add diced tomatoes, red pepper flakes, parsley, and broth. Stir and cook for 1 more minute.

Remove from heat. Drain pasta, reserving some pasta water, and toss with zucchini and tomato mixture. Use reserved water to adjust consistency if needed.

Serve hot, garnished with extra fresh herbs if desired.