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 olive oil over medium heat. Add minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant.

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

Add the drained pasta to the skillet with the garlic oil. Pour the ricotta mixture over the pasta and toss to combine, adding reserved pasta water as needed to reach desired creaminess.

Serve immediately, garnished with fresh basil.