Bring a large pot of salted water to a boil and cook the pasta until al dente.

Heat olive oil in a large skillet over medium heat, add minced garlic, and sauté for about 1 minute until fragrant.

Add ricotta cheese to the skillet with the sautéed garlic and stir to combine. Grate Parmesan cheese into the mixture and mix until smooth and creamy.

Zest the lemon and add it along with the juice into the skillet.

Sprinkle in salt and black pepper, stirring until evenly distributed.

Reserve 1/4 cup of pasta cooking water before draining your pasta. Once drained, add the cooked pasta to the skillet with the ricotta mixture and toss well.

Gradually add reserved pasta water to thin out the sauce to your desired consistency while tossing everything together.

Remove from heat and stir in freshly chopped basil.

Garnish with additional basil if desired, then serve immediately.