Start by filling a large pot with salted water and bringing it to a boil. While waiting, mince the garlic, slice the summer squash and zucchini into 1/4-inch rounds, zest and juice the lemon, and chiffonade the basil.

Once the water is boiling, add the pasta and cook it according to the package instructions until al dente, usually around 8-10 minutes.

In a large skillet, heat the extra virgin olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Then, add the sliced squash and zucchini, cooking for 4-5 minutes until tender and golden.

Sprinkle the sautéed vegetables with kosher salt and black pepper, then reduce the heat to low to keep them warm.

Drain the pasta, reserving 1/2 cup of pasta water. Add the pasta to the skillet with the vegetables. Stir in the fresh lemon juice, butter, and creamy goat cheese, gently mixing over low heat until the cheese melts and creates a creamy sauce.

Divide the pasta among plates, garnishing with red pepper flakes, toasted pine nuts, chiffonaded basil, and grated Parmesan cheese. Finish with a sprinkle of lemon zest and additional lemon juice if you like it extra zesty!