Begin by bringing a large pot of salted water to a rolling boil over high heat. Add your choice of pasta, cooking to al dente, about 8-10 minutes.

While the pasta cooks, heat 2 tablespoons of olive oil in a skillet over medium heat. Sauté 2 cloves of minced garlic for about 1 minute.

Lower the heat and stir in 1 cup of ricotta cheese into the skillet with the sautéed garlic until creamy, about 2-3 minutes.

Add 1/2 cup of freshly grated Parmesan cheese and stir until melted and smooth.

Zest and juice 1 lemon, mixing both into the ricotta sauce for a vibrant flavor.

Season the sauce with a pinch of salt and a few cracks of black pepper.

Drain the pasta, reserving 1/4 cup of pasta cooking water. Mix the drained pasta into the skillet with the ricotta.

Toss the pasta in the sauce, adding reserved pasta water gradually to adjust sauce thickness.

Remove from heat and gently fold in a handful of freshly chopped basil.

Plate immediately, garnishing with additional basil and Parmesan if desired.