Bowties with Summer Squash

This by far is one of my favorites and I look forward to it every summer using ingredients straight from my garden. This year unfortunately I had to use store bought ingredients and even with that, they didn't have everything I needed. It's still good but would have been that much better flavor had I had them too.

1/4 cup extra virgin olive oil

1 large red onion, cut into 1/2-in dice (1 1/2 cups)

2 tsp. chopped garlic

1/4 tsp. crushed red pepper flakes

8 oz. each zucchini and yellow summer squash, quartered lengthwise, sliced crosswise 1/4 in. thick

1/3 cup pitted calamata olives, quartered lengthwise (I don't care for these so I use regular olives)

1 1/2 beefsteak or heirloom tomatoes, cut into 1/2-in chunks

4 oz. ricotta salata or feta cheese diced (I use feta)

1/2 cup chopped fresh mint leaves (we grew this in our garden - couldn't find it anywhere here!)

1/4 tsp. salt

1 lb farfalle pasta (bowtie pasta)

toasted pine nuts (I find these in the baking aisle)

Freshly grated Parmesan cheese, for garnish

1. Bring a large pot of salted water to a boil. In a large nonstick skillet, heat 2 Tbsp. of the oil over medium-high heat. Add onion, garlic and pepper flakes, cook stirring 3 minutes.
2. Add zucchini, yellow squash and olives and cook 4 minutes. Transfer mixture to a large bowl, add remaining 2 Tbsp oil, tomatoes, cheese, mint and salt. Toss.
3. Cook pasta according to package directions. Drain pasta. Add to sauce and toss. Garnish with pine nuts and Parmesan cheese.