Fill a large pot with water and bring to a boil. Add 2 teaspoon of salt to season pasta water and cook linguine according to package directions. (about 10 minutes)
While water is coming to a boil for pasta wash and slice all the veggies.
Halve cherry tomatoes and season lightly with salt and pepper. Set aside cherry tomatoes and fresh basil leaves to top dish with.
Add about 3 tablespoons of olive oil to a large frying pan and over medium heat cook vegetable to desired tenderness (about 10 minutes). While they are cooking season with a teaspoon of salt and about a ½ teaspoon of black pepper and garlic powder.
Grate in 2 large garlic cloves in the last couple of minutes of cooking.
In a small bowl mix up 1 cup ricotta, and whisk in 1 grated garlic clove, the zest of 1 small lemon, and salt and pepper to taste. I just mixed this up with a spoon. Set aside.
When pasta is done. Strain and pour back into the pan. Drizzle with about 2 tablespoons or more of olive oil and season with salt and pepper.
Place pasta on serving plate and top with stir-fried veggies, dollops of ricotta, and tomatoes, and basil. Drizzle with olive oil and serve.