To begin, prep your veggies - mince the garlic, and spiralize the zucchini. I recommend discarding the innermost portion of the zucchini, as it can get soggy. Compost it or save it for making vegetable broth.
Once the zucchini is spiralized, gently pat the zoodles dry with a paper towel or clean cloth, removing as much water as you can without squishing them.
Bring a large pot of water to boil. Generously salt the water, then add in your pasta. Once the pasta has been in for a few minutes, remove about a 1/2 cup of the salted pasta water and set aside. Cook the pasta until al dente (do not overcook!), then drain.
In a large pan or saucepan, bring the olive oil to medium-low heat. Start with 4 tbs - you can always add more later. Once the oil is hot, add in the minced garlic and sauté up until the garlic is just about to brown (but do not brown). To the pan, add in your pasta, with a sprinkling of salt, black pepper, and red pepper flakes to taste. To prevent the pasta from going dry, add in the reserved salted pasta water in small increments to loosen.
After about 1-2 minutes of sautéing, add in the zucchini noodles and toss well. At this point, taste a pasta noodle to gauge the flavor. Feel free to add more salt or pepper if you like!
Once the zucchini noodles are warmed (you don't want to overcook them, they'll get mushy), remove the pan from heat and serve. For garnish, add on some chopped spinach or basil if you like.
Enjoy!