Begin by washing and trimming two medium zucchinis. Using a spiralizer, create zucchini noodles or ribbons, aiming for about 4 cups.

In a large pot, bring salted water to a boil. Add your pasta and cook according to package instructions until al dente, around 8–10 minutes. Reserve a cup of pasta water, then drain.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 2 cloves of minced garlic and sauté for about 1–2 minutes until fragrant, then add zucchini noodles and stir for 2–3 minutes.

Reduce heat to low, add cooked pasta, 1 cup of ricotta cheese, and lemon zest. Mix thoroughly and add reserved pasta water for creaminess as needed.

Season with salt and black pepper to taste. Stir gently to meld flavors together. Serve topped with Parmesan and fresh basil if desired.

Plate the Lemon Ricotta Zucchini Pasta, ensuring to include zucchini ribbons and creamy ricotta in each serving.