Fill a large pot with water, add a generous pinch of salt, and bring it to a rolling boil over high heat. Once boiling, add 1 pound of your chosen pasta and cook until just al dente, according to package instructions—usually about 8-10 minutes. Before draining, reserve 1 cup of pasta water.

While the pasta cooks, prepare your vegetables by slicing 7 cups of yellow squash into 1/4-inch rounds and dicing 1/2 large onion. Mince 4 cloves of fresh garlic as well.

In a large skillet, heat 4 teaspoons of extra virgin olive oil over medium-high heat until shimmering, about 1 minute. Add the diced onion and sauté until it softens and becomes translucent, about 2-3 minutes.

Add the sliced yellow squash rounds to the skillet along with the minced garlic, 1 1/4 teaspoons of salt, 3/4 teaspoon of freshly ground black pepper, and 1/4 teaspoon of crushed red pepper flakes. Sauté for 15-20 minutes, stirring occasionally, until the squash is tender and slightly browned.

Once the squash is tender, use an immersion blender to blend the mixture in the skillet until smooth.

Return the blended squash to the skillet over medium heat. Gradually stir in 1 1/4 cups of grated parmesan cheese, continuing to stir until it melts and creates a creamy texture.

Add the reserved pasta to the creamy squash sauce in the skillet and gently fold everything together, ensuring each piece of pasta is well-coated with the rich sauce.

Stir in 1 tablespoon of freshly squeezed lemon juice to brighten the flavors. Taste and adjust seasoning with additional salt or pepper if needed. Just before serving, fold in 1/4 cup of chopped fresh parsley.