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
2 tablespoons 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. Save the pasta water.
Transfer pasta to skillet with the squash (or a big bowl if you don't have enough room) and add ½ cup pasta water. Continue tossing pasta, adding 2 oz. Parmesan in stages along with more pasta cooking liquid as needed, until sauce coats pasta and pasta is al dente. Add lemon juice and most of the basil. Serve with more basil on top.