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Bring a large pot of salted water to a boil over high. Add linguine, and cook according to package directions for al dente; drain, reserving 1 ½ cups cooking water. Set aside.
Melt 4 tablespoons of the butter in a large skillet over medium-high. Add zucchini, corn, and salt; cook, stirring occasionally, until zucchini softens and corn starts to brown, 4 to 6 minutes. Add garlic and crushed red pepper; cook until garlic is golden brown, about 1 minute. Add wine, lemon juice, and 1 teaspoon of the lemon zest; cook until liquid is reduced by half, about 1 minute.
Stir in cooked linguine, 1 cup reserved cooking water, Parmesan cheese, and remaining 2 tablespoons butter. Cook over medium-high, stirring often, until sauce clings to pasta, about 3 minutes, adding additional reserved cooking water, if needed. Remove from heat, and stir in basil and remaining 1 teaspoon lemon zest. Spoon dollops of ricotta cheese over pasta; sprinkle with black pepper, and serve.