Bring a large pot of salted water to a rolling boil. Add the dry penne pasta and cook for 10 to 12 minutes until al dente, stirring occasionally. Reserve ¾ cup of the pasta cooking water before draining the pasta.

While the pasta cooks, heat a large skillet over low heat. Add the pesto sauce and gently stir for about 1 minute until warmed through.

Add the ricotta cheese into the skillet with the pesto and stir until smooth and creamy.

Gradually pour in the reserved pasta cooking water, stirring continuously until you reach the desired sauce consistency.

Sprinkle in salt, garlic powder, crushed red pepper flakes, lemon zest, and lemon juice, mixing well and adjusting according to your taste.

Add the drained penne pasta into the skillet and toss gently until well coated with the sauce.

Plate the creamy pasta and sprinkle with shredded Parmesan cheese and fresh basil before serving immediately.