Take a large saucepan of salted water and bring to a boil. Drain as soon as al dente and save at least 250 ml (1 cup) of the cooking water.
Now add some olive oil to the same pan and make the sauce in it by first frying the garlic briefly. Now add the ricotta, parmesan cheese, lemon zest, lemon juice, Italian herbs, salt and pepper. Stir everything well until combined.
Add about 100-150 ml of the pasta cooking water to the sauce and stir until smooth. Now add the pasta and stir until the pasta is well covered by the sauce. Add more pasta water if needed. Add the fresh basil at the end.
Serve the pasta in the pan and garnish with grated parmesan cheese, chili flakes, black pepper and basil.