Cook the pasta according to package instructions in a large pot of salted boiling water until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.

Lower the heat and add the ricotta cheese, lemon zest, and lemon juice to the skillet. Stir until well combined and creamy.

Gradually add the cooked pasta to the skillet, tossing to coat it in the ricotta mixture. If the sauce is too thick, add reserved pasta water a little at a time until you reach your desired consistency.

Stir in the grated Parmesan cheese and season with salt and pepper to taste. Mix well.

Serve immediately, garnished with fresh basil leaves and additional Parmesan cheese if desired.