Wash and chop the summer squash and zucchini into 1/4-inch rounds. Mince the garlic and zest a lemon. Squeeze the lemon for juice and set aside.

In a large pot, fill with water and add kosher salt. Bring to a boil and add the pasta. Cook according to package instructions, around 8-10 minutes, until al dente. Reserve 1/2 cup of pasta water before draining.

In a skillet, heat olive oil over medium heat. Add minced garlic and cook for 30 seconds. Add chopped summer squash and zucchini, sauté for 4-5 minutes until tender.

Add the cooked pasta directly into the skillet with vegetables. Toss together, adding reserved pasta water to combine flavors.

Add lemon juice, butter, and goat cheese to the skillet. Toss on low heat until cheese melts and coats the pasta. Adjust thickness with more pasta water if needed.

Serve the pasta in bowls, garnishing with red pepper flakes, toasted pine nuts, fresh basil, and grated Parmesan.