Bring a large pot of salted water to a boil over high heat. Cook your choice of pasta for 8-10 minutes until al dente.

Heat olive oil in a large skillet over medium heat and sauté minced garlic for about 30 seconds.

Remove skillet from heat and stir in ricotta and Parmesan cheese, lemon zest, and juice until well combined.

Return skillet to low heat, add reserved pasta water gradually until desired sauce consistency is reached.

Season with salt and pepper, and add red pepper flakes if desired.

Toss the drained pasta into the skillet, ensuring each piece is well-coated with the sauce.

Serve garnished with fresh basil or extra Parmesan.