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 in a colander.

In a large skillet, heat the olive oil over medium heat.

Add the ricotta cheese, lemon zest, lemon juice, salt, and pepper. Stir until combined and creamy.

Add the drained pasta to the skillet with the sauce. Toss to combine, adding reserved pasta water as needed to reach desired consistency.

Stir in the grated parmesan cheese and chopped basil.

Serve immediately, garnished with additional parmesan and basil if desired.