In a large fry pan saute the minced garlic in the butter.
At the same time in a large pot, begin boiling water for the noodles, add the noodles once it begins to boil and cook until noodles are soft. Drain water and reserve noodles for later.
When garlic begins to turn golden add the chicken broth, whipping cream, chopped zucchini, dried basil, salt and pepper and bring contents to a boil. Continue boiling until zucchini is cooked (just a few minutes).
Remove the fry pan from heat and stir in the noodles and parmesan cheese until thoroughly mixed, then gently stir in the cherry tomatoes. Garnish with sliced fresh basil.