Bring a large pot of salted water to a rolling boil over high heat. Add pasta and cook until al dente, about 8 to 10 minutes. Reserve ¼ cup pasta water, then drain.

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.

Stir in ricotta cheese, then gradually add grated parmesan cheese until smooth and creamy.

Zest and juice a lemon into the skillet, mixing until fully combined.

Season with salt and black pepper to taste.

Add drained pasta to the skillet and toss gently, gradually adding reserved pasta water until sauce clings to pasta.

Fold in fresh basil and mix gently.

Serve in bowls, optionally garnishing with additional basil or parmesan.