1.Cook spaghetti in a large pan of boiling well-salted water until just tender. Drain.
2.Meanwhile, cut zucchini into small batons. Heat oil in a large frying pan, add zucchini, cook, stirring, until just tender.
3.Add the garlic and whole tomatoes. Cook, stirring occasionally, until tomatoes split and soften.
4.In a large bowl, combine hot spaghetti, tomato mixture and rocket leaves. Season to taste with salt and pepper.
5.Serve spaghetti immediately topped with crumbled ricotta.