Preheat oven to 350°F. Spray a 9X13 inch baking dish with cooking spray.
Cook pasta to al dente according to the package instructions. Reserve 1/2 cup of the cooking liquid and discard remaining. Set pasta aside.
Heat olive oil in a large skillet over low. Mince garlic, toss into skillet, and stir to coat. Dice squash, zucchini, pepper, and onion; Cut asparagus into 1-inch pieces. Add all veggies to the skillet and increase heat to medium. Sauté for 5 minutes.
Dice tomato and then add to skillet; cook for 2 minutes more.
Remove from heat and stir in pasta.
In a small saucepan, bring broth to a simmer over medium heat. Add the reserved cooking liquid and ricotta; whisk together and continue cooking approximately 2 more minutes. Season with 1 teaspoon lemon zest, basil, oregano, salt, and pepper. Stir in cheddar and allow to melt. Once melted, pour into a blender and mix for 1-2 minutes until smooth.
Pour sauce over pasta and vegetables, and stir to combine. Sprinkle bread crumbs over the top, and bake for 15-20 minutes until slightly golden.
Serve with sliced strawberries on the side.