In large skillet saute carrots in 4 Tbsp butter for 5 minutes. Add squash; continue cooking 2 minutes. Add remaining vegetables and continue cooking until vegetables are tender, about 5 minutes. Stir in basil. Combine fettuccini and 2 Tbsp butter; toss until butter is melted. Toss in Ricotta and Parmesan cheese. Place fettuccini mixture on serving platter; top it with vegetable mixture. Season to taste. 

 

Yields: 4 servings.