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pasta extra virgin olive oil zucchini yellow summer squash cherry tomatoes garlic crushed red pepper flakes fresh thyme kosher salt black pepper butter grated parmesan fresh basil
Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining pasta. Set aside.
In a large skillet heat olive oil until hot. Then add the zucchini, summer squash, cherry tomatoes, garlic, red pepper flakes, thyme, and season with salt and pepper. Cook, stirring occasionally until the squash is nicely brown; about 5 minutes.