Prepare the pasta according to package directions. Before draining off the water, reserve 1/2 cup of pasta water to use as needed in the ricotta sauce.
In a skillet over medium heat, heat the olive oil.
Once hot, add the garlic and cook 1 minute. Add the drained pasta and ricotta and a few tablespoons of the pasta water.
Cook and stir for 4 minutes until water is absorbed and ricotta coats the pasta evenly. Add additional pasta water as needed to prevent the ricotta from burning.
Add the Parmesan cheese, lemon zest, salt and pepper, to taste. Stir well and serve immediately.
Notes
Reserved Pasta Water: Reserving some of the water from the pasta to later add to you sauce will help to bring the sauce together the from starch that has been released in the water while the pasta was cooking.
Serve with a Protein: Serve with chicken breast or shrimp for added protein.
Garnishes: Garnish with chili flakes, fresh basil, fresh arugula, squeeze of fresh lemon juice or a splash of olive oil.
Veggies: To elevate this pasta even more add sauteed mushroom, onions, peppers, broccoli, asparagus, zucchini, squash, etc.