Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package instructions until al dente, about 8-10 minutes. Reserve ¼ cup of pasta water, then drain.

In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.

Add ricotta cheese, Parmesan cheese, lemon zest, and juice to the skillet. Stir until creamy and well combined.

Incorporate reserved pasta water gradually until desired sauce consistency is reached. Season with salt, pepper, and crushed red pepper flakes if desired.

Toss the drained pasta into the skillet with the sauce, ensuring all pasta is coated. Cook for an additional 1-2 minutes.

Serve the pasta in bowls, garnished with fresh basil or extra Parmesan if desired.