Prep the ingredients by mincing garlic and slicing both summer squash and zucchini into 1/4-inch rounds. Zest and juice a fresh lemon, and measure out butter and goat cheese for later use.

Chiffonade fresh basil for a lovely garnish.

Bring a large pot of salted water to a rolling boil. Add 12 ounces of De Cecco pasta and cook according to package directions for about 8-10 minutes until al dente.

Reserve 1 cup of pasta water before draining.

In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.

Add the sliced summer squash and zucchini, cooking for 4-5 minutes until tender and lightly caramelized.

Season cooked vegetables with kosher salt and black pepper.

Reduce heat to low, add drained pasta, lemon juice, butter, and goat cheese. Stir gently over low heat for 2-3 minutes until creamy.

Use reserved pasta water to achieve desired consistency.

Plate the dish and garnish with red pepper flakes, toasted pine nuts, chiffonaded basil, and optional grated Parmesan.