Preheat oven to 425.
Chop up your fennel, onion and zucchini into bite-sized pieces. Spread out into generous-sized roaster, so the vegetables aren't crowded and have space. Mince garlic and stir into vegetables. Stir in one tablespoon of olive oil, 1/4 cup white wine and olives.
Roast vegetables for 45 minutes, stirring occasionally, so they roast evenly.
In a large pot, cook spaghetti until just al dente, even a little chewy. Drain well. Return pasta to pot, along with vegetables and any accumulated juices. Grate in lemon zest and squeeze in juice. Chop herbs fine and stir in, along with remaining 1/4 cup of white wine and the last tablespoon of olive oil
Heat over medium-high heat, stirring, until just heated through, about five minutes. Season with salt and pepper to taste.