Cook the pasta in a pot filled with generously salted water.

Meanwhile, in a large mixing bowl, combine ricotta cheese, parmesan cheese, salt, lemon zest, and pepper. Mix well using a whisk or fork until fully combined.

A couple of minutes before the pasta finishes cooking, add a small amount of pasta water to the ricotta mixture to create a creamier consistency.

Once the pasta is cooked al dente, drain using a slotted spoon (alternatively, use a colander, but remember to reserve a cup of pasta water).

Add the drained pasta to the bowl with the ricotta mixture and fresh basil. Stir thoroughly to ensure the sauce evenly coats the pasta. If necessary, add some pasta cooking water to thin the sauce.

Serve the pasta topped with a sprinkle of grated lemon zest and freshly ground black pepper. Enjoy!