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1. Preheat broiler to high.
2. Shave zucchini into thin strips using a
vegetable peeler; toss with 1/4 teaspoon salt in a
medium bowl.
3. Combine tomatoes and 1 1/2 teaspoons oil in a
large bowl. Arrange tomatoes in a single layer on
a foil-lined baking sheet; broil 10 minutes or
until blistered. Reserve juices.
4. Cook pasta according to package directions
until almost al dente, omitting salt and fat;
drain, reserving 1/2 cup cooking liquid.
5. Heat a large skillet over medium-high heat. Add
reserved cooking liquid; bring to a boil. Add
pasta, tomatoes, and tomato juices; cook 2 minutes
or until slightly thickened. Remove from heat.
Stir in remaining 1 tablespoon oil, remaining 1/2
teaspoon salt, crème fraîche, and herbs. Divide
pasta mixture among 4 bowls; top with zucchini.
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