Bring a large pot of salted water to a rolling boil. Add dried penne pasta and cook for 10-12 minutes. Reserve ¾ cup of pasta water before draining.

In a large skillet, warm pesto sauce over low heat for 1 minute, stirring continuously.

Add ricotta cheese to warmed pesto and stir until smooth and creamy.

Gradually incorporate reserved pasta water into the ricotta-pesto mixture until the desired consistency is reached.

Mix in salt, garlic powder, and crushed red pepper flakes. Add lemon zest and juice to taste.

Carefully add drained penne to the skillet with the sauce, tossing gently to coat.

Plate the pasta and finish with grated parmesan and chopped fresh basil.