1Bring a large and small pot of water to a boil. In the smaller pot, boil Brussels sprouts for 8 minutes until cooked through. When cool enough to handle, slice.
2In a large skillet, heat olive oil and saute gaarlic until slightly yellow in color, 1-2 minutes. Add zucchini, squash and sliced Brussels sprouts; season with salt and pepper and saute for 5 additional minutes.
3In the large pot, cook pasta one minute less than package directions. Drain pasta, reserving 12 cup of the water.
4Toss pasta with sauce and cooking liquid. Stir in cheese and parsley before serving.