Bring a large pot of salted water to a vigorous boil. Cook penne pasta according to package instructions until al dente, about 10-12 minutes. Reserve ¾ cup of cooking water before draining.

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

Reduce heat slightly and stir in ricotta cheese until smooth and creamy.

Gradually add reserved pasta water while stirring to achieve desired sauce consistency.

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

Toss drained penne pasta in the skillet until evenly coated with sauce.

Plate the pasta and top with Parmesan cheese and fresh basil. Serve hot.