Boil a large pot of salted water. Add pasta and cook according to package instructions, approximately 10 minutes. Reserve ½ cup pasta water before draining.

Slice summer squash and zucchini into ¼-inch rounds. Mince garlic and zest lemon.

In a skillet, heat olive oil over medium heat. Sauté minced garlic for about 1 minute until fragrant.

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

Season vegetables with kosher salt and black pepper to taste.

Add drained pasta to the skillet and toss with vegetables.

Stir in lemon juice, butter, and goat cheese until melted and creamy.

Adjust the sauce with reserved pasta water as needed for consistency.

Serve garnished with red pepper flakes, pine nuts, and basil. Optionally add grated Parmesan.