Bring a large pot of salted water to a rolling boil over high heat. Add 12 ounces of your chosen pasta and cook until al dente, about 8-10 minutes. Once cooked, reserve ¼ cup of the pasta cooking water for later use and drain the pasta in a colander.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 2 cloves of minced garlic, sautéing for about 30 seconds until fragrant.

Lower the heat and add 1 cup of whole-milk ricotta cheese, ½ cup of freshly grated Parmesan cheese, and the zest and juice of 1 lemon. Stir until it becomes a smooth and creamy sauce, about 2-3 minutes.

Gradually pour in the reserved ¼ cup of pasta water, stirring continuously until you reach the desired consistency.

Season the ricotta sauce with salt, black pepper, and optional crushed red pepper flakes. Toss the drained pasta in the skillet with the sauce, using tongs to coat every piece evenly.

Serve your Easy Ricotta Pasta immediately, garnished with fresh basil or additional Parmesan if desired.