Step 1: Cook the Pasta. Bring a large pot of heavily salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Before draining, reserve at least 1.5 cups of the starchy pasta water. Drain the pasta.
Step 2: Sauté Garlic. While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the minced garlic and cook for about 1 minute until fragrant. Be careful not to let it brown or burn.
Step 3: Start the Sauce Base. Pour in 1 cup of the reserved pasta water, the fresh lemon juice, and red pepper flakes (if using). Bring the mixture to a gentle simmer. Allow it to reduce slightly for 1-2 minutes.
Step 4: Combine Pasta and Sauce. Add the drained pasta directly to the skillet with the simmering sauce base. Immediately add the ricotta cheese, half of the grated Parmesan cheese, and most of the lemon zest (reserve some for garnish).
Step 5: Emulsify to Creaminess. Using tongs, toss the pasta vigorously with the sauce ingredients. Continuously stir and toss, adding the remaining reserved pasta water a tablespoon at a time, until a smooth, creamy sauce forms that beautifully coats every strand of the pasta. The starch in the pasta water will help create a luxurious, cohesive sauce.
Step 6: Season and Serve. Taste the Creamy Lemon Ricotta Pasta and adjust seasoning with salt and freshly ground black pepper as needed. You might want a little more lemon juice for brightness or a touch more pasta water if it’s too thick. Serve immediately, garnished with the remaining lemon zest, a generous sprinkle of fresh Parmesan cheese, and fresh chopped parsley or basil.