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Preheat oven to 475°F.
Bring a large pot of water to a boil. Add 12 ounces pasta and cook according to package instructions. Drain; rinse with cold water and set aside.
Meanwhile, whisk ¼ cup oil, 1 tablespoon parsley, ½ teaspoon lemon zest, 2 tablespoons lemon juice, ½ teaspoon fennel and ½ teaspoon salt together in a large mixing bowl. Transfer all but 1 tablespoon of the dressing to a small bowl and set aside.
Add sliced zucchini, diced summer squash and 2 cups tomatoes to the large bowl; toss well to coat. Spread in an even layer on a large rimmed baking sheet; sprinkle with the remaining ¼ teaspoon salt. Roast until softened and lightly charred in spots, 20 to 25 minutes. Let cool on the pan for 5 minutes.
Transfer ¼ cup roasted tomatoes to a cutting board. Sprinkle with the remaining 1 tablespoon parsley; mash together using the flat side of a chef’s knife. Transfer the mixture to the small bowl with the reserved lemon vinaigrette. Stir to combine.
Add the pasta to the large bowl with the vegetables. Add rinsed beans and ¼ cup basil. Pour in dressing; toss well to coat. Serve warm or at room temperature. Garnish with more basil, if desired.