1. In a large saucepan, bring 1 gallon of water to a boil to cook the pasta. Add salt to the water and start cooking the pasta, moving every 2-3 minutes. When tender, drain saving a little of the pasta water. Set aside.
2. Add half of the oil and the onions to a sauté pan over medium heat. Cook, stirring often until the onions start to brown, 2-3 minutes.
3. Stir in the zucchini and summer squash and cook for another minute. Season with a pinch of salt and taste.
4. Add the kale, peas, tomatoes, garlic and the remaining 2 Tablespoons of oil. Season with a bit more salt and pepper, if needed, and cook for 2 more minutes.
5. Gently stir the cooked pasta into the vegetables, adding a little of the pasta water if needed to moisten. Toss to combine and serve immediately.
