Tomato and Bocconcini Pasta

• 2 tbsp extra virgin olive oil
• 3 cloves garlic, thinly sliced
• .5 chilli, finely chopped
• 500 g medley cherry tomatoes, halved if large
• 1 cup peas, frozen
• 1 zucchini, grated
• 250 g spaghetti
• 125 g bocconcini
• .25 cup shredded parmesan
• 2 tbsp lemon juice
• .25 cup basil leaves, shredded