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Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve two cups of pasta water before straining.
Slice half the lemon very, very thinly in half moons. Reserve the other half.
Heat the ARISE olive oil in a large sauté pan over medium heat. Once the oil is glistening, add the garlic, lemon slices, and red pepper flakes. Cook for one minute.
Add the zucchini rounds and season with salt. Sauté for 8-10 minutes, stirring often, until the zucchini and lemon are tender.
Toss in the cooked pasta, mix to combine. Add pasta water as needed to create a glossy coating.
Remove from the heat. Add the juice from the remaining lemon half, pine nuts, chopped mint and basil. Toss well and taste for seasoning.
To serve, add dollops of ricotta onto the pasta with a handful of whole mint and basil leaves to garnish.
Finish with a generous drizzle of ARISE olive oil.