Creativity and the abundance of summer squash and zucchini

I remember giggling while reading Animal, Vegetable, Miracle (Barbara Kingsolver's tale of moving back to the farm and trying to either raise/grow her family's food or buy it locally) and reading of families locking their doors against furtive, unwanted gifts of zucchini being received from neighbors whose harvests did a little too well. I have a new understanding of this phenomenon, having received quite a few summer squashes in our CSA boxes within the last two weeks. While I will undoubtably end up making zucchini bread, I have been trying to find other ways to use these vegetables. Here's my latest attempt:

Summer Squash Pasta

1 cup whole grain fusilli pasta
1 -2 cups zucchini, washed, and cut in half and then into thin semi-circles
1 -2 cups summer squash, washed, and cut in half and then into thin semi-circles
1 cup pea pods, washed and ends removed
1 cup Great Northern Beans, rinsed
Grated Parmesan Cheese (optional) for serving
Extra Virgin Olive Oil
Salt, Pepper, Garlic Powder to taste

Cook the pasta per the package directions

Heat 2 TBSP of olive oil over medium heat in a skillet or saute pan

Saute zucchini and summer squash 4-5 minutes, stirring occasionally

Add peas (I like to use the thinner ones as pea pods and have the fatter ones be shelled peas) and saute 1-2 more minutes

Season with salt, pepper and garlic powder to taste

Add great northern beans and heat through

Toss with Pasta. Add a little more olive oil if the dish is too dry. Add optional parmesan and serve. Feeds 2 people.