Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente.

Reserve 1 cup of pasta water, then drain the pasta using a colander.

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.

In a mixing bowl, combine ricotta cheese, lemon zest, lemon juice, parmesan cheese, salt, and pepper. Mix until smooth.

Add the drained pasta to the skillet and toss with the garlic oil. Remove from heat.

Stir in the ricotta mixture, adding reserved pasta water as needed to achieve desired creaminess.

Serve immediately, garnished with fresh basil.