Begin by bringing a large pot of salted water to a boil over high heat. While the water heats, mince three cloves of garlic and slice the summer squash and zucchini into 1/4-inch rounds for even cooking. Zest one lemon and then juice it, setting both aside. Finally, prepare the goat cheese and unsalted butter to incorporate smoothly into the sauce later.

Once the water is boiling, add 12 oz of De Cecco pasta and cook according to the package instructions, usually around 8-10 minutes, until al dente. Stir occasionally to prevent sticking. When done, reserve a cup of pasta water for later, then drain the pasta in a colander.

In a large skillet, heat two tablespoons of extra virgin olive oil over medium heat. Add the minced garlic and sauté for about 1 minute or until fragrant, stirring to prevent browning. Gradually introduce the sliced summer squash and zucchini to the pan, cooking for about 4-5 minutes until golden and tender-crisp.

Reduce the heat to low and gently toss in the drained pasta, along with the lemon juice, butter, and goat cheese. Stir continuously for about 1 minute, allowing the heat to melt the cheese and create a creamy sauce that envelops the Light Summer Squash Pasta. If the mixture seems dry, add a splash of reserved pasta water.

To serve your Light Summer Squash Pasta, portion onto plates and sprinkle generously with red pepper flakes, toasted pine nuts, and a chiffonade of fresh basil. Finish with a light dusting of grated Parmesan cheese, lemon zest, and additional lemon juice.