In a 12-inch skillet add olive oil and set over medium-high heat. Once the oil is hot add in zucchini and yellow summer squash. Season with the desired amount of kosher salt and black pepper. Saute about 5 minutes just to soften the squash. Add in the garlic and saute for another 30 seconds just until the garlic is fragrant. Remove from the heat.
In a medium size pot add water and set over high heat. When the water boils add in kosher salt and the fresh pasta. Cook for 2-3 minutes or until the pasta is fully cooked.
Add the cooked pasta to the skillet along with the cherry tomatoes and basil. Toss to combine. If the pasta is too dry you can try adding more pesto, a drizzle of olive oil or some vegetable broth.
Before servings sprinkle with grated Parmesan and chili flakes.
Recipe by Farmgirl Gourmet at https://www.farmgirlgourmet.com/2016/06/summer-vegetable-pesto-pasta.html