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1
Bring a large pot of salted water to a boil over high heat.
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2
Add the pasta and cook according to package directions.
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3
Drain, reserving 1/2 cup of the pasta cooking water.
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4
Meanwhile, heat 2 tablespoons oil in a medium skillet over medium-high heat until the oil shimmers.
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5
Place a plate near the stovetop.
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6
Trim off and discard the ends of the squash.
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7
Cut the vegetables in half lengthwise and place them cut side down on the cutting board, then cut them crosswise into 1/4-inch thick half-moon slices.
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8
Add half the squash to the skillet, flat sides down, so they fit in a single layer.
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9
Cook without stirring for 2 to 3 minutes, until the pieces have browned, then turn them over and cook for 1 to 2 minutes.
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10
Transfer to the plate, then add the remaining 1 teaspoon oil, if needed; when it is hot, add the remaining squash and garlic to the skillet.
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11
Cook for 2 to 3 minutes on one side, then turn them over and cook for 1 to 2 minutes.
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12
Reduce the heat to medium, if necessary, to keep the garlic from burning.
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13
Transfer the squash and garlic to the plate.
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14
Turn off the heat under the skillet.
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15
Slowly add the reserved pasta cooking water and the ricotta cheese to the skillet, stirring to dislodge any browned bits.
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16
Season with salt and pepper to taste.
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17
(The ricotta will be a little curdy, but thats OK.) Fold the drained pasta, vegetables and garlic, plus any accumulated juices, into the sauce, stirring gently to combine.
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18
Taste and adjust seasoning as needed.
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19
(At this point, other ingredients can be added.)
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20
Roll up the basil leaves and cut them into very thin strips.
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21
Divide the sauced pasta among 4 wide, shallow bowls; sprinkle with basil and grated cheese.
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22
Serve warm.
