Cook Pasta: Bring a large pot of salted water to a rolling boil over high heat. Add your pasta and cook until al dente, around 8-10 minutes. Reserve ½ cup of pasta water before draining.

Sauté Garlic: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 3 minced garlic cloves and sauté for about 30 seconds until fragrant.

Prepare Sauce: Lower heat, add 1 cup of ricotta cheese and ½ cup of Parmesan to the skillet, stirring in the zest of one lemon and juice from half.

Adjust Consistency: Gradually mix in reserved pasta water until achieving desired sauce consistency.

Season: Sprinkle salt, black pepper, and if desired, crushed red pepper flakes into the sauce.

Combine: Add drained pasta to the skillet and gently toss to coat with the sauce. Stir over low heat for about a minute.

Serve: Plate the creamy ricotta pasta, garnish with basil and extra Parmesan, then drizzle with olive oil before serving.