1. Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 3/4 cup cooking liquid. Shave zucchini and squash into thin ribbons using a vegetable peeler; discard seeds. Place ribbons in a large bowl.
2. Heat a large skillet over medium heat. Add 1 tablespoon oil to pan; swirl to coat. Add tomatoes, salt, and pepper to pan; cook 8 minutes or until tomatoes begin to break down, stirring occasionally. Remove tomatoes from pan using a slotted spoon; add to squash ribbons. Add garlic to pan; cook 1 minute or until fragrant, stirring constantly. Stir in reserved 3/4 cup cooking liquid; bring to a boil. Gradually add remaining 2 tablespoons oil to pan, stirring constantly with a whisk.
3. Add pasta to pan; cook 1 minute, tossing to coat. Remove pan from heat. Add pasta mixture to squash mixture; toss. Sprinkle with Parmesan cheese and mint.