Pasta al Limone

Fill a large pot with water, add a generous pinch of salt, and bring it to a boil. Add the spaghetti and cook according to the package instructions until al dente. Reserve about 1 cup of pasta water before draining.

In a bowl, combine the ricotta cheese, lemon zest, lemon juice, half of the grated Parmesan cheese, a pinch of salt, and black pepper. Mix until smooth and creamy. If the mixture is too thick, you can add a little pasta water later to adjust the consistency.

While the pasta is cooking, heat the olive oil in a large pan over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.

Add the drained spaghetti to the pan with the garlic. Lower the heat and add the lemon ricotta mixture to the pan. Toss everything together until the pasta is evenly coated. If the sauce is too thick, gradually add reserved pasta water until you reach your desired consistency.

Remove from heat. Stir in the remaining Parmesan cheese and adjust seasoning with more salt and pepper if needed.

Divide the pasta into bowls, garnish with fresh basil, and if desired, add an extra sprinkle of lemon zest or Parmesan cheese on top. Serve immediately.