Drain the cooked pasta using a large colander. Keep one cup of pasta water for later. Set the drained noodles aside for a few minutes.

Heat your olive oil in a large skillet. Set the stove heat to a medium setting. Let the oil get warm but not smoking.

Add sliced zucchini and yellow squash to the pan. Sauté them for about five minutes until soft. Stir them gently so they do not burn.

Stir in the minced garlic and cherry tomatoes. Cook for three minutes until tomatoes start to pop. The kitchen will smell wonderful now.

Pour the drained pasta into the warm skillet. Add the fresh lemon juice and salt. Toss everything together using tongs to coat well.

Pour in a splash of saved pasta water. This helps create a smooth, light sauce. Stir gently on low heat for one minute.

Remove the skillet from the hot stove element. Stir in the freshly grated parmesan cheese. Top with torn fresh basil leaves before serving.