Bring a large pot of salted water to a boil over high heat. Add 12 ounces of your preferred pasta and cook according to package instructions until al dente, usually about 8 to 10 minutes. Reserve 1 cup of the pasta water before draining.

In a large mixing bowl, combine 1 cup of fresh ricotta cheese, 3 tablespoons of freshly squeezed lemon juice, and ½ cup of lemon zest. Pour in ¼ cup of olive oil and add a pinch of salt. Blend until smooth and creamy.

Add the drained, hot pasta to the ricotta mixture in the bowl. Toss gently to coat the pasta evenly with the sauce. Gradually add reserved pasta water until you reach the desired consistency.

Serve the Spring Lemon Ricotta Pasta immediately, optionally topping with freshly ground black pepper or grated parmesan cheese.