Bring a large pot of heavily salted water to a rolling boil. Add the bowtie pasta and cook according to the package instructions (typically 10-12 minutes) until al dente. Before draining, reserve 1 cup of the starchy pasta water. Drain the pasta and set aside.

While the pasta is cooking, heat a large skillet or sauté pan over medium-high heat. Add the olive oil and let it warm until it shimmers but doesn't smoke.

Add the sliced zucchini and summer squash to the skillet in a single layer. Let them cook undisturbed for 2-3 minutes to develop golden-brown edges. Flip the slices and cook for an additional 2-3 minutes until tender with slight caramelization. The vegetables should still have some firmness.

Create a small well in the center of the skillet by pushing the vegetables to the sides. Add the minced garlic directly to the hot oil and cook for 30-45 seconds, stirring constantly, until fragrant. Be careful not to let it burn.

Reduce heat to medium. Add the drained pasta directly to the skillet along with ¾ cup of the reserved pasta water. Sprinkle the grated parmesan cheese over everything. Using tongs, toss the pasta continuously for 1-2 minutes. The starchy pasta water will emulsify with the cheese to create a creamy, glossy coating. If the sauce seems too thick, add more pasta water one tablespoon at a time. Season generously with salt and freshly cracked black pepper.

Finish and serve: Remove the skillet from heat. Add the torn fresh basil leaves and toss gently to combine. The residual heat will wilt the basil perfectly. Serve immediately with extra parmesan cheese on top if desired.