Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve 1 cup pasta water, then drain.

In the same pot, combine the ricotta, Parmesan, lemon zest and juice, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Stir until well combined.

Add 1/2 cup of the reserved pasta water to the sauce and stir until smooth. Add the drained pasta and stir vigorously until the noodles are evenly coated. Add more pasta water as needed to reach desired consistency.

Divide pasta among bowls. Spoon any pooled sauce from the bottom of the pot over the top. Garnish with additional Parmesan, black pepper, red pepper flakes, and basil if desired.