8 ounces dried penne pasta
1 large yellow squash
1 medium zucchini
1/4 cup, plus 3 tablespoons extra-virgin olive oil
2 cloves garlic, chopped
1/2 teaspoon red pepper flakes
1 pint grape tomatoes, halved
Freshly ground black pepper
2 tablespoons chopped fresh parsley, plus more for garnish
2 tablespoons chopped fresh basil, plus more for garnish
4 ounces goat cheese, sliced into small pieces
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