Cook the pasta: Bring a large pot of water to boil and season with 2 teaspoons salt. Add the pasta and stir. Cook to al dente according to the package directions. Reserve 1 cup of pasta water before draining.

Meanwhile, make the sauce: While the water comes to a boil and the pasta cooks, make the sauce. For an extra creamy sauce, add the ricotta and Parmesan to a small to medium food processor fitted with the blade attachment. Zest a lemon and squeeze 1 to 2 lemons until you have 2 tablespoons of juice. Add to the cheeses. Season with ¼ teaspoon salt and several grinds of pepper and blend until very creamy.

Heat up the sauce and add the pasta: Heat the olive oil in a large skillet over medium heat. Add the garlic and sauté until fragrant, 30 seconds to 1 minute. Turn the heat to low and add the ricotta cheese, Parmesan, and lemon mixture. Add ¼ cup of reserved pasta water and stir to thoroughly combine. Once the pasta is cooked and drained, add it to the sauce. Turn the heat up to medium-low and toss until the sauce thickens enough to coat the noodles without becoming dry, 3 to 4 minutes. Give it a taste, adding more salt, pepper, and lemon juice as needed.

Serve: Serve immediately topped with more Parmesan cheese and fresh basil or parsley. This pasta is best served and eaten fresh. If you end up with leftovers, store in an airtight container for up to 4 days and add a drizzle of cream or water before reheating. Love the recipe? Leave us stars and a review below!