Start by filling a large pot with water and adding a generous pinch of salt. Bring the water to a rolling boil.

Add your pasta to the boiling water and cook according to package instructions until al dente.

Heat a large skillet over medium heat and pour in olive oil. Add minced garlic and sauté until fragrant.

Lower the heat and add ricotta cheese to the skillet, mixing with garlic until smooth.

Sprinkle in grated Parmesan cheese, stirring until combined.

Fold in the lemon zest and juice, stirring well.

Season the mixture with salt and black pepper to taste.

Reserve about 1/4 cup of pasta water, then drain the remaining water from the pasta.

Add the drained pasta back into the skillet, tossing together with the ricotta mixture.

Gradually add reserved pasta water while tossing to achieve the desired sauce consistency.

Fold in fresh basil leaves just before serving.

Plate immediately, optionally garnishing with extra basil and Parmesan.