Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta in a colander.

In a mixing bowl, combine the ricotta cheese, lemon zest, lemon juice, grated Parmesan cheese, olive oil, minced garlic, salt, and black pepper. Mix until smooth and creamy.

In a skillet over medium heat, add the drained pasta and the ricotta sauce. Toss to combine, adding reserved pasta water a little at a time until the sauce reaches desired consistency.

Serve the pasta warm, garnished with chopped fresh basil and additional Parmesan cheese if desired.