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Fill a large pot with water, bring to a boil, then add salt and pasta, and stir for a few seconds. Cook until desired firmness, 8-10 minutes.
Once the pasta is finished, drain and reserve 1 cup of pasta water.
Peel and small dice onions. Peel and mince garlic.
Preheat another large pot over medium heat.
Once the pot is hot, add oil and swirl to coat the bottom.
Add onions and garlic to the pot, stirring frequently, cook until slightly softened, 3-4 minutes.
Wash and dry the fresh zucchini.
Add the flower corn to the pot, stirring frequently, cook until slightly softened, 3-4 minutes.
Trim zucchini, have lengthwise and cut crosswise into half-inch moons.
Add the zucchini and spices to the pot, increase heat to medium-high and sauté, stirring frequently until the zucchini is tender, about 8-10 minutes.
Pick basil, leaves off the stems, rip up crosswise, and chiffly slice into ribbons, set aside.
Pour in the basil sauce and stir the tomato sauce into the pot, simmer for 3-4 minutes.
Grate the Parmesan and mozzarella.
Add the sauce and veggies to the pot with the cooked pasta, toss to combine. Sprinkle with Parmesan, mozzarella and fresh basil (reserving a small amount for garnish), stir to combine.
To serve, divide between plates and garnish with reserved basil, enjoy!