Last week, we shared ideas for using those extra garden tomatoes. This week, we'll address what to do with the rest of the harvest. Today's recipe utilizes yellow squash and comes from www.nomeatathlete.com

INGREDIENTS:

1 lb. whole wheat bowtie pasta
1 pint grape tomatoes, halved
3-4 small yellow squash, halved lengthwise and cut into half-inch chunks
1 large clove garlic, minced
1/2 cup fresh basil leaves, roughly chopped
kosher salt
3 tablespoons canola oil
2 tablespoons balsamic vinegar
1/4 teaspoon crushed red pepper flakes
Grated Parmesan cheese (optional)

Full directions can be found here.