MEATLESS MONDAY

Here's another recipe that includes fresh tomatoes and yellow squash. It comes from the current issue of FOOD NETWORK MAGAZINE. 

SHAVED SQUASH AND TOMATO PASTA
kosher salt
12 oz. mezzi rigatoni or other short pasta
1 clove garlic
1 small yellow squash
2 lbs. assorted heirloom tomatoes chopped
freshly ground pepper
1/4 c. grated Parmesan cheese plus more for topping
4 oz. mozzarella(regular or smoked), roughly chopped

Bring a large pot of salted water to a boil. Add the pasta and garlic and cook as the pasta label directs; reserve 1 c. of the cooking water, then drain.
Meanwhile, thinly slice the squash on the wide side of a box grater(or use a mandolin). Combine the squash, tomatoes, olive oil and basil in a large bowl; add 1 tsp. salt, and pepper to taste.
Mash the cooked garlic with the flat side of a chef's knife; add it to the bowl along with the pasta, Parmesan cheese and mozzarella. Toss until combined, adding the reserved pasta water as needed to moisten. Season with salt and pepper. Divide among bowls; drizzle with olive oil and top with more Parmesan cheese.