(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Cook the spaghetti in salted boiling water until al dente. Drain and transfer to a serving bowl or platter.
Meanwhile melt 3 tablespoons Country Crock Original Spread in a medium skillet over medium heat. Add the shallots and cook, stirring, until softened, 2 to 3 minutes. Add the zucchini and cherry tomatoes and cook, stirring, until the zucchini browns and cooks through and the tomatoes begin to blister and pop, 5 to 7 minutes.
Pour the veggies over the pasta along with the kalamata olives and lemon zest.
In a small bowl, melt remaining 2 tablespoons Country Crock and stir in the lemon juice. Pour it over the veggies and pasta. Sprinkle with salt & pepper and toss to combine. Garnish with whole or sliced fresh basil.