• 1 pound bowtie pasta
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 2 medium zucchini, thinly sliced
• 2 yellow crookneck squash, thinly sliced
• 2 medium tomatoes, chopped
• 1/2 cup basil, chopped
• 1/2 cup crumbled feta cheese
• 1/4 cup shredded parmesan cheese
• 1 lemon, juiced
• 1/2 teaspoon Kosher salt
• Freshly ground black pepper

1. Bring a large pot of salted water to a boil and cook pasta according to package directions. Drain well and set aside.

2. Heat oil in a large sauté pan over medium-high heat. Add garlic, zucchini, and squash and sauté 3 to 5 minutes or until just tender. Remove from heat and stir in tomatoes.

3. In a large bowl, combine cooked squash and tomatoes with pasta, basil, cheese, salt and pepper and toss well to combine. Serve warm or refrigerate until cool and serve chilled.