Heat a large pot of lightly salted water to boiling. Cook pasta as package directs; drain.
Meanwhile, heat olive oil in a large skillet over medium-high heat. Sauté zucchini and squash for 5 minutes until softened and pan contains some liquid. Stir in cherry tomatoes, heavy cream, dried dill, salt and pepper. Continue to cook for 3 minutes. Remove from heat, and toss with cooked penne and goat cheese. Serve warm. Makes 6 servings.