Lemon Ricotta Pasta

1. Cook pasta according to package instructions in a large pot of salted boiling water until al dente. Reserve 1 cup of pasta water before draining. 2. While pasta cooks, whisk together ricotta cheese, lemon zest, lemon juice, 1/4 cup Parmesan cheese, olive oil, minced garlic, salt, and pepper in a large bowl until smooth. 3. Add the drained pasta to the ricotta mixture. Toss gently to coat. Add reserved pasta water a few tablespoons at a time until the sauce reaches your desired consistency. 4. Stir in fresh parsley. Serve immediately, garnished with extra Parmesan cheese and a sprinkle of black pepper.