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In a large pot or saucepan, melt the butter over medium-high heat.
Add the onion and cook until softened.
Add the garlic and cook for an additional 30 seconds.
Stir in the pasta and chicken broth.
Add salt and pepper.
Bring to a boil, cover with a lid, and cook for about 6 minutes stirring every once in a while, quickly replacing the lid.
Add the zucchini and squash to the pan.
Cook for another 4-6 minutes or until pasta is cooked and zucchini is tender.
Stir in the ricotta and Parmesan cheese.
Sprinkle the mozzarella cheese on top and let it melt.
Sprinkle with basil.
Add salt and pepper to taste and serve.