Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente.

Reserve 1 cup of pasta water, then drain the pasta in a colander.

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.

In a mixing bowl, combine the ricotta cheese, lemon zest, lemon juice, parmesan cheese, salt, and black pepper. Mix until smooth.

Add the drained pasta to the skillet with the garlic. Pour the ricotta mixture over the pasta and toss to combine, adding reserved pasta water as needed to reach desired creaminess.

Serve immediately, garnished with fresh basil and additional parmesan if desired.