Pre-heat the oven to 500°F.
In a medium bowl, toss the zucchini, oil, ½ teaspoon salt and ½ teaspoon pepper, or to taste.
Arrange zucchini on a baking sheet in a single layer.
Place in the pre-heated oven and roast, tossing occasionally, until golden and tender; 20 to 30 minutes.
Meanwhile, in a skillet, over medium heat, toast the almonds until golden; 3 to 4 minutes; remove frm the heat and transfer to a small bowl.
In a small saucepan, over medium heat, simmer the cream and basil sprig until reduced to ¼ cup; about 7 minutes.
Whisk in the goat cheese until the sauce is smooth.
Remove from the heat; stir in lemon zest and ¼ teaspoon salt; cover and keep warm.
Bring a large pot of salted water to a boil; cook the pasta according to the package directions; drain well.
Toss the pasta with the cream sauce.
Serve topped with the zucchini and almonds.
