Summer Squash with Honey

Cook pasta according to package directions. When drained, return to pot and add 2 tablespoons olive oil. 

Toast almonds in a dry skillet over medium-high heat, shaking occasionally, about 3 minutes. Transfer to a cutting board, and chop. Add to pasta. Return skillet to medium-high heat, and add remaining 2 tablespoons oil and squash. Cook until squash is golden brown, about 2 minutes. Stir, and continue to cook, turning occasionally, until just tender, 3 to 4 minutes more. Add to pasta mixture. 

Return skillet to medium heat, and add honey. Bring to a simmer and stir. Add vinegar and jalapenos. Cook until mixture is reduced by half but still slightly runny, about 1 minute. Pour over pasta mixture, and toss. Season with salt and pepper, and drizzle with oil. Stir in mint, cilantro, and thyme. Serve immediately, or refrigerate up to 4 hours and serve at room temperature.