No-cream lemon pasta

Thyme or basil (or both!) 
1 lb pasta
2-3 lemons
1 medium/large zucchini  
Cherry or plum tomatoes 
Parmesan cheese
Olive oil

Preheat the oven to 400 degrees. 
Chop zucchini into dimes, place on a baking tin, sprinkle with olive oil and salt and place in the oven. 
Boil salted water, cook pasta. 
Zest two lemons and place the zest to the side.
Meanwhile, combine juice of lemons, 1/2 cup of parmesan cheese, 1/2 cup of olive oil and whisk together. 
Drain pasta, saving 1/2 cup of pasta water. 
Combine pasta water and lemon sauce in a saucepan and cooking over low heat until it thickens. 
Mince thyme/basil. 
When sauce has thickened, pour over pasta. Garnish with thyme/basil and zest.