Cook pasta according to package until al dente, when straining, reserve ½ cup pasta water for mixture. Meanwhile, coat saucepan with olive oil and add shallots and quartered squash once oil starts to heat, sauté vegetables until soft (approximately 5 minutes). Add a pinch of salt and set pan aside.
In a small bowl, whisk together ricotta cheese, 1 teaspoon olive oil, 1- 2 t teaspoon of the reserved pasta water until a nice creamy consistency. Stir in Parmesean cheese.
In a large bowl combine pasta and squash gently to avoid mashing the vegetables. Then fold in cheese mixture and sprinkle fresh basil.
Always add more vegetables than pasta to your dish for a more healthful portion.
Serve with a side salad to provide you with the nutritious fiber packed in greens that will help balance your meal.