2 pounds assorted summer squashes and zucchini, sliced and quartered
Salt & pepper
12 ounces paccheri, ziti, or other large tube pasta
2 ounces Parmesan, grated (about ½ cup), plus more for serving
1 tablespoon fresh lemon juice
½ cup basil leaves, torn by hand
Heat oil in a large skillet over medium. Cook garlic, stirring occasionally, until very lightly browned around the edges. Add squash; season with salt and pepper. Cook, tossing occasionally, until squash begins to break down and gets jammy, 12–15 minutes.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente.
Transfer pasta to skillet (if you have room or a big bowl if you don't) and add ½ cup pasta cooking liquid. Cook pasta, adding 2 oz. Parmesan in stages along with more pasta cooking liquid as needed, until sauce coats pasta and pasta is al dente. Toss in lemon juice and most of the basil.