Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta in a colander.

In a mixing bowl, combine the ricotta cheese, lemon zest, lemon juice, Parmesan cheese, olive oil, minced garlic, salt, and black pepper. Mix until smooth and creamy.

In the skillet, combine the drained pasta with the ricotta mixture. Add reserved pasta water a little at a time until the desired creaminess is achieved. Toss to combine.

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