Pasta with Zucchini, Tomatoes, Bacon, and Feta

3/4 lb. short pasta (cook according to pkg. save 1/2 c of cooking water)
4 slices bacon, cooked and broken up
1 medium zucchini, halved and thinly sliced
1 summer squash, halved and thinly sliced
1 pint grape tomatoes
4 oz Feta, crumbled (about 3/4 c)
1/2 c fresh basil

Cook bacon. Add 1 T oil to bacon drippings and cook squash with salt and pepper. Toss until tender. Add zucchini, tomatoes, and pasta water to the pasta and cook over medium heat.  Tossing until tomatoes soften slightly.  Add feta and bacon and toss to combine. Sprinkle with basil.

From Karen Petersen