Spaghetti with Summer Vegetables

Ingredients

• 2 lemons
• 2 cups (12 oz./375 g) cherry tomatoes
• 3 garlic cloves, peeled and thinly sliced
• 1/2 cup (4 fl. oz./125 ml) extra-virgin olive oil, plus more as needed
• 1 lb. (500 g) assorted summer squash, thinly sliced on a mandolin
• 1 cup (1 oz./30 g) fresh basil leaves, tightly packed, plus more for garnish
• 1 lb. (500 g) spaghetti
• 1 cup (4 oz./125 g) freshly grated Parmigiano-Reggiano cheese, divided

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