Fill a large pot with generously salted water and bring it to a boil.

While the water heats, prepare all ingredients. Mince the garlic, slice the summer squash and zucchini into even 1/4-inch rounds, zest and juice the lemon, measure the butter and goat cheese, and prepare the basil.

Cook the pasta according to the package instructions until al dente.

While the pasta cooks, heat olive oil in a large skillet over medium heat.

Add the minced garlic and cook for about 1 minute until fragrant.

Add the summer squash and zucchini. Cook for 4–5 minutes, stirring occasionally, until tender and lightly golden around the edges.

Season the vegetables with kosher salt and black pepper. Reduce the heat to low.

Reserve about 1/2 cup of pasta water, then drain the pasta.

Add the cooked pasta to the skillet with the vegetables.

Stir in the lemon juice, butter, and goat cheese. Toss gently over low heat for about 1 minute until the cheese melts into a silky sauce.

If needed, add a splash of reserved pasta water to loosen the sauce.

Divide the Light Summer Squash Pasta among serving bowls.

Garnish with red pepper flakes, toasted pine nuts, fresh basil, Parmesan cheese, and lemon zest.

Taste and adjust seasoning before serving.