Cook the Pasta
Bring a medium pot of water to a boil. Add 8 ounces of thin whole-wheat spaghetti and cook according to package directions until al dente. Reserve 1½ cups of pasta water, then drain and return the pasta to the pot.
Sear the Scallops
Heat 1½ teaspoons of olive oil in a large nonstick skillet over medium heat. Add half of the scallops and cook undisturbed for about 4 minutes until lightly browned. Flip and cook for 1 minute until just cooked through. Transfer to a plate.
Repeat with another 1½ teaspoons of oil and the remaining scallops.
Make the Sauce
Add the remaining tablespoon of olive oil to the skillet and heat over medium-high. Add the chopped garlic and cook for 1 minute, stirring constantly, until fragrant.
Stir in the cherry tomatoes and 1 teaspoon of salt. Cook for 6 minutes, occasionally stirring, until the tomatoes soften and begin to burst.
Add ¼ cup reserved pasta water and ¼ cup white wine. Lightly crush some tomatoes with the back of a spoon. Stir in the zucchini and bring to a simmer. Let the sauce thicken slightly for about 3 minutes.
Combine and Finish
Add the cooked pasta to the skillet along with ¼ cup of fresh basil. Toss to coat, adding additional reserved pasta water as needed, ¼ cup at a time, to achieve a silky sauce.
Gently stir in the scallops and cook for 1 minute to blend the flavors.
Serve
Plate the pasta and garnish with more fresh basil, if desired. Serve immediately for the best flavor.
