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 about 1 minute until fragrant.

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

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

Stir in the grated parmesan cheese until melted and well combined.

Serve the pasta warm, garnished with fresh basil and additional parmesan cheese.