Cook the pasta according to package instructions in a large pot of salted boiling water until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

Add the spiralized or sliced zucchini to the skillet and sauté for 3-4 minutes until slightly softened but still crisp.

In a large bowl, combine the ricotta cheese, lemon zest, lemon juice, salt, and pepper. Mix until smooth and creamy.

Add the drained pasta to the skillet with the zucchini, then pour the ricotta mixture over the top. Toss everything together, adding reserved pasta water a little at a time until you reach your desired creaminess.

Serve immediately, garnished with fresh basil leaves and grated Parmesan cheese.