Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente. Reserve ¾ cup of the pasta cooking water before draining the pasta.

Heat a large skillet over low heat. Add the pesto sauce and warm it for about a minute, stirring gently.

Add the ricotta cheese to the skillet and stir until the mixture is smooth and well combined.

Gradually add the reserved pasta cooking water, a little at a time, stirring until the sauce reaches your desired consistency.

Stir in the salt, garlic powder, crushed red pepper flakes, lemon zest, and lemon juice. Taste and adjust the seasoning if needed.

Add the cooked penne pasta to the skillet with the sauce. Toss until the pasta is evenly coated.

Divide the pasta among serving plates or bowls. Sprinkle with shredded Parmesan cheese and garnish with fresh basil leaves. Serve them while it's still hot to enjoy!