pasta and squash with tomatoes, basil and pine nuts

with all the veggies growing in our gardens, this is a terrific recipe
4 medium zucchini and-or summer squash (2 lbs), halved lengthwise and then cut cross-wise into 1/2 inch pieces
kosher salt
1 pound farfalle pasta, or your favorite type
5 tbls extra virgin olive oil
3 medium garlic cloves, minced or pressed through a garlic press (about 1 tbl)
1/2 tsp red pepper flakes
1 pint grape tomatoes, cut into halves or use what you have in garden
1/2 cup packed chopped fresh basil leaves
2 tbls balsamic vinegar
1/4 cup pine nuts, lightly toasted, parmesan cheese to serve

toss the zucchini and or squash with 1 tbl kosher salt in a medium bowl. transfer to a large colander and set over the bowl. let stan for 30 minutes to drain
spread the squash evently over a double layer of paper towels. pat squash dry with additional paper towels and wipe off any residual salt.
in a large stockpot, bring 4 quarts of water to a rolling boil. add 2 tbls kosher salt or 1 tbl table salt, add pasta. cook until al dente. drain and return to the stockpot.
while the pasta cooks, heat 1 tbl oil in a 12 inch nonstick skillet over high heat until just beginning to smoke. swirl to coat pan with oil.
add half the squash and cook, stirring occasionally until golden brown and slightly charred, about 5-7 min. transfer the squash to a baking sheet or large plate.
heat another tbl of oil in the skillet and repeat to cook remaining squash, transfer to baking sheet or plate
reduce heat to medium heat and return skillet to stove. add 1 tbl of oil, garlic and pepper flakes. cook for 30 seconds.
add the squash mixture, remaining 2 tabls olive oil, tomatoes, basil balsamic vinegar and pine nuts to the pasta in the stockpot. toss to combine. adjust seasonings if needed and serve, passing the parmesan separately.