Start by bringing a large pot of salted water to a boil. Add your pasta and cook according to package directions until al dente. While the pasta is cooking, make your sauce. In a large mixing bowl, combine the ricotta cheese, lemon zest, lemon juice, olive oil, Parmesan, and red pepper flakes. Stir everything together until well blended, then season with salt and pepper to taste.

Once the pasta is ready, reserve about ½ cup of the pasta water before draining. Immediately transfer the hot, drained pasta to the bowl with the ricotta mixture. Toss well to combine, using tongs to ensure every strand is coated. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it until you reach your desired consistency.

Finish the dish with freshly chopped herbs like basil or parsley, and a little extra Parmesan on top. Serve immediately while the pasta is warm and the sauce is creamy.