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2 pounds mixed green and yellow squash (summer squash)
2 tablespoons olive oil
4 cloves minced garlic
1 pound penne pasta
1/2 bunch fresh basil
1 1/2 cups ricotta cheese
Salt
Pepper
1/2 cup freshly grated Parmesan
In a large pot of salted boiling water cook the squash for 2 minutes. Remove the squash and let cool. Use the water to cook the pasta al dente. Cut into 1/2 inch slices. In a skillet, heat the oil and saute the garlic in it until soft but not brown. Add the squash slices and saute until lightly browned. Mix the penne, squash and basil. Stir in the ricotta and add salt and pepper to taste. Serve with Parmesan cheese.
And thank you for the tips! 
we have to do something i'm getting fat with all this delicious food 
