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Heat high quality olive oil in a pan on medium high and fry the zucchini, squash, and shallot in small batches so they can crisp up and don’t get soggy.
Grill the corn over the open flame on your stove, on the grill, or skip this part.
Once the corn has a nice char cut the kernels off.
Start cooking your pasta.
In a separate larger pot like a small Dutch oven melt the butter and add the garlic. Cook until fragrant.
Add the corn. Cook until both are soft.
Add the wine and cook until it has reduced (also optional).
Then add the fried squash and shallot, ricotta, lemon juice, Parmesan, and seasonings and stir to combine.
Once the pasta is cooked add it directly from the boiling water into the pot with a skimmer so that some of the water goes into the sauce to thin it out. If you do not have one of these just reserve some pasta water before you strain the pasta.
Add enough water until it thins out the sauce and is glossy.
Serve with more fresh parm on top and enjoy!