1. Cook the pasta according to packet directions, drain.
  2. Heat the oven to 180 degrees C.
  3. Toss the cherry tomatoes in oil and salt, place on a baking tray lined with baking paper and roast in the oven till skin bursts, approximately 10 minutes.
  4. Meanwhile, heat the oil in a fry pan and sauté the garlic and spring onions, add the sliced zucchini and cook over high heat till lightly golden.
  5. Add the cooked spaghetti to the pan and toss with the vegetables, add the bocconcini, season with salt and pepper.
  6. Serve into bowls and top with the roasted tomatoes and fresh basil leaves.