Cook the pasta al dente in salted water and reserve 1/4 cup of the water.
Heat a few tablespoons of olive oil in a large saute pan over medium-high heat.
Add summer squash and cook for 4 to 5 minutes, until they start to brown, but still have a crunch.
Reduce the heat to medium and add the chopped shallot with a pinch of salt. Cook for 2 minutes, then add the garlic and cook on low for about 1 more minute.
Remove from heat and mix in the reserved pasta water and the parmesan cheese. Season with more salt.
Serve in bowls with dollops of ricotta cheese, more parmesan, the chopped basil, a drizzle of good extra virgin olive oil and a few turns of freshly ground pepper.