Linguine with Bacon and Saute'd Summer Vegetables

I was looking for a way to use up some cherry tomatoes that I had and I came upon this recipe on epicurious.com.  I adapted it to what I had and it ended up being a delicious, light, summer meal.  It was also quick and easy.  Perfect for a hot summer night!

Linguine with Bacon and Saute'd Summer Vegetables
adapted from: epicurious.com (and Bon Appetit)

12 oz. linguine
1/4 c. olive oil
6 cloves of garlic, minced (I used my already minced garlic)
4 slices of bacon, cooked and chopped
1/4 tsp. dried crushed red pepper
1 1/4 c. grated parmesan cheese
1/2 c. chopped fresh basil
cherry tomatoes
zucchini, peeled and sliced
Fresh ground salt and pepper

Cook the linguine in a pot of water until it is tender, but still firm to bite.  Drain the liquid, reserving 1 cup, and set the pasta aside.  Meanwhile, heat the oil in a large skillet over medium-high heat.  Add the garlic and stir it for 30 seconds (don't let it burn!).  Add the tomatoes, zucchini and saute' until soft, about 4 minutes.  Add the chopped bacon and stir it in to the vegetables.  Pour the vegetable mixture into the pot with the noodles.  Gently stir in 3/4 cup of the cheese and 1/3 cup of the basil.  Add in the liquid (from the linguine) by 1/4 cupfuls, if it is a little dry.  Season with freshly ground salt and pepper, to taste.  Sprinkle basil and cheese on the top as you serve it.