In a small bowl, combine ricotta, parmesan, and tsp oil; season with salt and pepper. In a large pot of boiling salted water, cook noodles according to pkg instructions; drain.

Meanwhile, in a large skillet, heat 2 tbsp oil over medium - high. Add garlic and tomatoes; season with salt and pepper. Cook, stirring until slightly broken down, about 3 mins. Transfer tomatoes to a bowl. Add 1 tbsp oil and zucchini to skillet; season with salt and pepper. Cook, stirring until zucchini are tender. About 5 mins. Transfer to another bowl and stir in basil.

Place some tomatoes on four plates; top with a noodle and small spoonfuls ricotta, zucchini and more tomatoes. Repeat layering twice, then top with remaing noodles and tomatoes. Garnish with basil.