2 tablespoons olive oil
1 to 1 1/2 lb Sunburst squashes and zucchinis, halved lengthwise and cut crosswise into 1/8-inch-thick slices
2 garlic cloves, finely chopped
1/2 cup water
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup finely chopped fresh basil
your favorite cooked pasta
Heat 1 tablespoon oil in a large skillet over moderately high heat until hot, then add all the squashes, stirring occasionally, until browned, about 5 minutes.
Add garlic, stirring occasionally, 1 minute. Add water, salt, and pepper and simmer briskly, covered, until squash is tender and most of liquid is evaporated, 6 to 7 minutes. Stir in basil.
Make your favorite pasta and add the sauté squashes on top of each pasta plate.
add grated parmesan to taste and enjoy!