Start by bringing a large pot of salted water to a rolling boil. Use approximately one tablespoon of coarse sea salt for flavor.

In a mixing bowl, combine whole milk ricotta, lemon zest, and lemon juice. Grate a clove of garlic using a Microplane and add it to the mixture.

Once the water is boiling, add spaghetti and cook according to package instructions, subtracting one minute for al dente.

Before draining the pasta, reserve a cup of the hot pasta water. Once done, drain the spaghetti.

Incorporate about 1/4 cup of reserved hot pasta water into the ricotta mixture to help loosen it.

Return the drained spaghetti to the pot and pour the ricotta sauce over the pasta, gently tossing to coat.

For a nutritious boost, consider adding fresh spinach while the pasta is still warm.

Serve in warmed bowls, garnishing with extra cheese, torn basil leaves, lemon zest, and a drizzle of olive oil.