1. Slice the zucchini and squash into ¼-inch rounds. Cut the cherry tomatoes in half. Mince the garlic. (You can prep these at home and bring in a zip-top bag to save clean-up.)
2. Heat the oil in a 10" skillet. Once hot, add the vegetables and sauté until the squash is soft, about 8 minutes. Remove the vegetables from the skillet and set aside.
3. Add the dry pasta and salt to the skillet with just enough water to cover. Bring the water to a boil over medium heat and cook uncovered until the pasta is tender, about 10 minutes (this time may vary depending on the pasta you use). Stir frequently to ensure even cooking. If the water boils off before the pasta is tender, add a bit more. Once the pasta has cooked to your satisfaction, remove the skillet from the heat. There will be a small amount of excess water, but no need to drain it. It will help make the base of the sauce when the goat cheese is added.
4. Stir in the goat cheese to coat the pasta. Add the vegetables back into the skillet and stir to combine. Finish with [grated Parmesan cheese (optional)], serve and enjoy!