PREHEAT oven to 350° F.
TOSS tomatoes with 1 tablespoon olive oil, salt, pepper, thyme, and sugar. Spread on a cookie sheet with flat side up and bake for 25 minutes. Set aside.
BOIL spaghetti for 1 minute. Reserve 1/4 cup pasta water before draining. Drain pasta.
HEAT 1/2 tablespoon olive oil in a large skillet on medium heat; add garlic. Once the garlic is fragrant, add zucchini. Sauté for 1 minute.
ADD pasta water and sauté for 2 minutes, tossing zucchini several times. Add roasted tomatoes and spaghetti.
SEASON with salt and pepper; add lemon zest and butter. Stir to melt butter. Remove from heat.
TOP with parmesan cheese, parsley and basil. Serve and enjoy!
