Summer Squash and Basil Pasta

Between Jack's later bedtimes these days and no nap weekends...not only do I have a huge pile of recipes to post but I have no time to cook. So 30 minutes or less here, people, that's the goal. I got this one out of Bon Appetit and it's a great summer pasta dish.

1/4 cup olive oil
6 thinly sliced garlic cloves
2 lbs summer squash and zucchini - quartered lengthwise and sliced
1 tsp crushed red pepper
12 oz pasta - papardelle or another wide noodle works well
1/2 cup grated parmesan cheese
1 tbsp lemon
1/2 cup basil

1. Heat the olive oil over medium. Add the garlic and stir until lightly browned around the edges. Add the squash and season with salt and pepper. Cook and stir until squash breaks down and gets jammy, about 15 mins.

2. Meanwhile, cook the pasta until al dente. When done, transfer to pan with squash, reserving pasta water. Add about 1/2 cup of pasta water and the cheese in stages until cheese is melted and incorporated and pasta is cooked.

3. Add the lemon juice and basil and serve with more cheese.