Cut the zucchini into rounds.

Heat the coconut oil in a pan.

Add the zucchini to the pan and cook for a few minutes.

Add water and miso to the pan.

Stir well and cook for 5 minutes.

Add the lemon zest.

Cook at medium heat for 10 minutes, or until the zucchini is tender.

Cook the whole wheat pasta in salted boiling water until al dente.

Drain the pasta, reserving some pasta water.

Add the pasta to the pan with the zucchini.

Add a little bit of the pasta water.

Stir well to combine.

Serve.