Cook the pasta in salted water until al dente. Reserve ½ cup of pasta water, then drain.
Sauté the garlic in olive oil over medium heat until fragrant (about 30 seconds).
Add ricotta, Parmesan, lemon zest and juice to the skillet. Stir to combine into a creamy sauce.
Add reserved pasta water gradually to thin the sauce to your desired consistency.
Season with salt, pepper, and optional red pepper flakes.
Toss the drained pasta into the sauce and mix until fully coated.
Serve immediately, garnished with fresh basil or extra Parmesan.
