Cook penne to desired doneness as directed on package. Drain; cover to keep warm.
Meanwhile, heat oil in 12-inch nonstick skillet over medium-high heat until hot. Add garlic and zucchini; cook and stir 3 to 4 minutes or until zucchini is tender.
In small bowl, combine ricotta cheese, half-and-half and salt; stir until well blended. Add to zucchini mixture; cook and stir until hot.
In large serving bowl, combine cooked pasta, zucchini mixture and basil; toss gently to mix. Sprinkle with Parmesan cheese.