Lemon ricotta pasta

In a large pot of boiling salted water, cook pasta according to package directions. Reserve 1 cup pasta water, then drain. Return pasta to pot. 

In a medium bowl, combine ricotta, oil, Parmesan, and the zest and juice of the lemon. Season with salt, feshly ground black pepper, and a pinch of red pepper flakes.

Add ricotta mixture and 1/4 cup reserved pasta water to pasta and toss. Add more reserved pasta water if sauce is too thick. Serve with basil, more Parmesan, and a drizzle of olive oil.