- Cook the spaghetti according to the packet instructions. Drain the pasta into a colander, reserving ½ cup of the cooking water. Set aside.
- In a large bowl, whisk together the ricotta, parmesan, reserved pasta cooking water and oil until a rich creamy sauce forms. Add the hot pasta to the ricotta mixture along with the herbs and lemon zest. Season generously with salt and pepper and toss to combine.
- Serve immediately.