-Cut 1-2 pounds summer squash into half lengthwise and then into slices ¼ inch thick.

-Bring 4 quarts of water to a boil, adding 2 TBS salt and 1 pound pasta (farfalle or penne would work well).

-Cook, according to package directions until al dente, then drain and return the pasta to the pot.

-While the pasta cooks, add 1 TBS extra virgin olive oil to a non-stick skillet placed over high heat.

-Add half of the squash and cook stirring occasionally until golden brown and crispy, about 5-7 minutes.

-Transfer the squash to a plate and then repeat with the remaining squash.

-Rinse ¼ cup capers under running water and then coarsely chop. Set aside.

-Zest 1 lemon and then juice it. Set aside.

-Then add the capers, lemon zest, some freshly ground black pepper and the squash.

-Stir constantly until heated through, about 30 seconds.

-Add the squash to the pasta along with 2 more TBS olive oil and the lemon juice.

-Wash and dry 1-2 bunches of arugula. Slice into thin ribbons then add to the pasta.

-Gently toss together and taste for salt and pepper.

-Serve with a generous sprinkle of crumbled chevre style goat cheese.