Bring a big pot of water to a boil and salt it well. Cook your pasta until al dente. Before draining, scoop out 1 to 2 cups of pasta water and set aside.

While the pasta cooks, add ricotta to a food processor or blender. Add lemon zest, a squeeze of lemon juice, olive oil, Parmesan, salt, and pepper. Blend until smooth and fluffy. Taste and adjust lemon and salt if needed.

In a large pan, warm a little olive oil and gently cook minced garlic for about 30 seconds to 1 minute until fragrant but not browned. If you like heat, add a pinch of crushed red pepper.

Turn off the heat. Add the drained pasta to the pan. Spoon in the whipped ricotta mixture. Add a splash of reserved pasta water and toss until the sauce is creamy. Add more pasta water as needed until it coats the pasta well.

Top with more Parmesan, a crack of black pepper, and additional lemon juice for brightness. Garnish with basil, spinach, peas, or breadcrumbs if desired.