Boil the Pasta Water: Bring a large pot of salted water to a rolling boil over high heat, about 10 minutes.

Prepare the Vegetables: Mince the garlic, slice the summer squash and zucchini, zest and juice the lemon, and measure out the butter and goat cheese.

Cook the Pasta: Add the pasta to boiling water and cook until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water, drain, and set aside.

Sauté the Garlic: Heat olive oil in a skillet, add minced garlic, and sauté for about 1 minute until fragrant.

Cook the Squash and Zucchini: Add the sliced vegetables to the skillet, cooking for 4-5 minutes until tender-crisp. Season with salt and pepper.

Combine Pasta and Vegetables: Add cooked pasta to the skillet, tossing gently to combine.

Create the Creamy Sauce: Stir in lemon juice, butter, and goat cheese. Toss over low heat until the sauce forms, adding reserved pasta water if too thick.

Add Finishing Touches: Serve warm, topping with red pepper flakes, toasted pine nuts, fresh basil, and grated Parmesan.