Begin by bringing a large pot of salted water to a rolling boil, which should take about 10 minutes.

While the water heats, prepare your ingredients. Mince the garlic, slice the summer squash and zucchini, and zest and juice your lemon.

Add the pasta to the boiling water and cook according to package directions, typically 8-10 minutes until al dente.

In a skillet over medium heat, add the olive oil. Once shimmering, add the minced garlic and sauté for about 1 minute.

Add the sliced summer squash and zucchini to the skillet. Cook for 4-5 minutes until tender and lightly caramelized.

Season the vegetables with kosher salt and black pepper, then lower the heat and stir gently.

Add the drained pasta to the skillet with the sautéed vegetables and toss together over low heat.

Pour in the lemon juice, add butter and goat cheese, stirring until the cheese melts into a creamy sauce.

If the sauce is thick, add reserved pasta water until desired consistency is reached.

Serve hot, garnishing with red pepper flakes, toasted pine nuts, basil, and Parmesan cheese if desired.