Step 1

Using a large Dutch oven, bring 4 quarts water to a boil. Add macaroni and 2 teaspoon salt.

Step 2

Cook macaroni al dente according to package directions.

Step 3

Reserve 3/4 cup pasta cooking water and drain pasta.

Step 4

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Step 5

Using the same pot the pasta was in, heat oil and butter until until shimmering.

Step 6

Add onion and cook 3 minutes or until softened.

Step 7

Add garlic, turn down the heat and cook 1 more minute. Garlic burns quickly so stir often and watch closely.

Step 8

Add yellow squash, zucchini, 1/4 cup of reserved pasta water to the onions and garlic.

Step 9

Cook until vegetables are tender but not mushy, about 6 minutes.

Step 10

Stir in cooked macaroni, tomatoes, basil, Boursin cheese and remaining 1/2 cup reserved pasta water. (The Boursin cheese will melt while incorporating it with hot ingredients.)

Step 11

Season with salt and pepper to taste.

Step 12

Serve with grated Parmesan cheese (optional)

Step 13

Serve immediately or refrigerate covered until ready to serve.

Step 14

Delicious served hot or cold.

Step 15

Enjoy!