Cook the Pasta:

1. Boil Water: Bring a large pot of salted water to a boil.
2. Cook the Pasta: Add the pasta and cook according to the package directions until al dente. Reserve 1 cup of pasta water before draining.

Prepare the Sauce:

3. Heat the Olive Oil: In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant.
4. Add the Ricotta: Stir in the ricotta cheese and cook for an additional 2-3 minutes, allowing the ricotta to warm up and become creamy.
5. Incorporate Lemon: Add the lemon zest and lemon juice to the ricotta, stirring until combined. Season with salt and pepper to taste.
6. Thin the Sauce: Gradually add the reserved pasta water, a little at a time, until the sauce reaches your desired consistency.

Combine Pasta and Sauce:

7. Toss the Pasta: Add the drained pasta to the skillet and toss to coat the pasta in the creamy ricotta sauce. If needed, add a bit more pasta water to help the sauce coat the pasta evenly.
8. Finish with Parmesan: Stir in the grated Parmesan cheese for extra creaminess and flavor.

Serve:

9. Garnish and Serve: Serve the pasta immediately, garnished with fresh basil or parsley. For extra flavor, you can add more grated Parmesan on top.