Preheat oven to 400°. Roast tomatoes and zucchini, drizzled with olive oil, seasoned with salt and pepper, and topped with 2 tablespoons each of cheese and basil, for about 20 minutes. Tomatoes should be bubbling hot. Set aside.
Meanwhile, cook pasta according to package directions. Add grated summer squash and remaining cheese and basil and toss with pasta to combine.
Add salt and pepper to taste, and then top with roasted tomatoes.