This is something I make when it is too hot to cook (which it has been) and while a stove is required, it's ready in about 15 minutes so I hardly consider that slaving over a hot stove.
My zucchini and squash aren't quite ready yet so I had to buy some, but yes, that is my home grown basil and it is pretty darn fantastic. (With the leftover pasta, I whipped up some homemade pesto and mixed that in the next day. Good stuff.)
Lemon Basil Pasta 1 Medium Zucchini, Sliced 1 Medium Yellow Squash, Sliced 3 Cloves Garlic, Minced 1/2 Cup Fresh Basil Leaves, Chopped 1 Lemon, Zested and Cut In Half 1/4 Cup Extra Virgin Olive Oil, Plus 2 Tablespoons 1 13 oz Box of Multigrain Penne Rigate Pasta Salt and Pepper Parmesan Cheese, Freshly Grated
Cook pasta according to directions (until al dente), drain and set aside.
In a bowl, combine lemon zest and the juice of the lemon. Slowly whisk in olive oil. Add to pasta and toss to coat.
In a skillet, heat the two tablespoons of olive oil and add garlic. Heat for about 30 seconds and add zucchini and squash. Saute until vegetables are slightly crisp. Remove from heat and stir in basil. Add to pasta and stir. Top with fresh Parmesan and salt and pepper to taste.