Step 1: Bring a large pot of generously salted water to a rolling boil. Add your chosen pasta and cook according to package directions until it's perfectly al dente. Before draining, reserve about 1 cup of the starchy pasta water.
Step 2: While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until it's fragrant and just starting to turn golden. Be careful not to burn it.
Step 3: In a medium mixing bowl, combine the ricotta cheese, grated Parmesan cheese, fresh lemon zest, and lemon juice. Stir everything together until it's smooth and well combined. Season generously with salt and freshly ground black pepper.
Step 4: Add the drained pasta directly to the skillet with the sautéed garlic. Pour the creamy ricotta mixture over the hot pasta. Toss gently to coat every strand evenly. If the sauce appears too thick or needs a little loosening, gradually add the reserved pasta water, a tablespoon at a time, until it reaches your desired creamy consistency.
Step 5: Serve immediately in warm bowls, garnished with a sprinkle of fresh chopped basil or parsley, and an extra dusting of Parmesan cheese. If you're using cherry tomatoes, stir them in right before serving for a burst of freshness.