Cook the spaghetti according to the packet instructions. Drain the pasta into a colander, reserving 1/2 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