Bring a large pot of salted water to a boil. Add the penne pasta and cook until al dente, about 8-10 minutes. Reserve ¾ cup of pasta water, then drain and set aside.

Heat a large skillet over low heat. Add the pesto sauce and warm for about 1 minute, stirring frequently.

Incorporate the ricotta cheese into the skillet with the warmed pesto. Stir until smooth and creamy, about 2-3 minutes.

Gradually introduce reserved pasta water into the pesto and ricotta mixture until desired consistency is achieved.

Stir in salt, garlic powder, crushed red pepper flakes, lemon zest, and lemon juice. Mix well and adjust flavors.

Add drained penne pasta to the skillet and toss gently in the sauce for about 2 minutes.

Transfer to serving bowls, sprinkle with Parmesan cheese and fresh basil.