Zucchini tomato pasta - perfect summer dinner

Ingredients:
1 lb. pasta
5-6 baby yellow and green zucchini
zest of one lemon
juice of 1/2 a lemon
1 tablespoon fresh chopped Tarragon
1-2 cloves of garlic
2 T butter
cherry tomatoes cut in half 
olive oil 
parmesan

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While cooking pasta, slice a zucchini with a potato peeler lengthwise. In a skillet, heat olive oil, add garlic and lightly sauté. Add butter and melt butter, add the zucchini, mix and turn. When zucchini starts to wilt add the Tarragon, cook for a few minutes, turn off the heat, add lemon juice and zest, mix. 
Serve with fresh cherry tomatoes and parmesan.