Pasta doesn't have to be relegated to the salad bar when the heat is on, particularly since it's still one of the fastest and easiest ways to get dinner on the table. Another perk — pasta is a great way to take advantage of summer's produce bounty.

To make the point, I created this fast and flavorful pasta dinner. Feel free to substitute whatever finely chopped fresh veggies inspire you.

Start to finish: 25 minutesServings: 42 large slicing tomatoes, cored and finely chopped2 medium zucchini, finely choppedKosher salt12 ounces whole-wheat penne pasta8-ounce container crème fraîche2 cloves garlic, mincedZest and juice of 1 lemonGround black pepperHandful torn fresh basilIn a colander set over the sink or a large bowl, toss the tomatoes and zucchini with about 1 teaspoon of salt. Set aside to drain for 15 minutes.Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until just tender. Drain, then return to the pot.While the pasta cooks, prepare the crème fraîche. In a small bowl, mix together the crème fraîche, garlic and lemon zest. Season with salt and pepper. Set aside.Once the tomatoes and zucchini have drained for 15 minutes, gently tap the colander in the sink to shake off any excess liquid. Add the vegetables to the pasta, tossing well. Add the lemon juice, taste, then season with salt and pepper.Divide the pasta and vegetables between four serving bowls. Top each serving with a quarter of the crème fraîche mixture, then sprinkle with basil.