Locally grown zucchini and yellow squash pasta

I'd never bought zucchini & squash before, but there were some locally grown ones available at the store, so I snatched them up and put together this gem. It's a great, light summer pasta. Serve it as a side or the main entree.

Ingredients:
1 medium zucchini
1 medium yellow squash
1-2 tomatoes
3-4 cloves of garlic, grated or minced
3-4 large basil leaves
Olive oil
Salt and pepper
Your favorite pasta noodle, about a pound (I used penne because it's what I had)
Grated parmesan cheese

In a pot, bring water to a boil. Add a pinch of salt and the pasta. Cook to al dente.

Chop the tomato(es) into chunks, whatever size you prefer. Using a vegetable peeler as your "knife", slice the zucchini and yellow squash into thin strips. If you use a short noodle, like penne, you might want to make the strips shorter. If you're using a larger noodle, leave them long. Cut the basil leaves into strips.

In a large skillet, start olive oil (4-6 turns of the pan) and garlic over medium-ish heat. Once the garlic begins to yellow, add the zucchini and yellow squash strips. Saute for about 5-10 minutes, and then add tomato and a pinch of salt and pepper. Saute for another few minutes. Before draining the pasta, save a little bit of the water in a mug or small bowl and set aside. Drain the pasta and add to the pan of vegetables, with a little bit of the pasta water (brings the flavor of the pasta; not too much though, or your dish will be watery). Add basil and mix all together. Plate it and top with some freshly grated parmesan cheese! This made quite a bit, probably enough for four people or lots of leftovers! YUM!